The New Orleans restaurant Antoine’s created this dish in 1899, naming it “Oysters Rockefeller” because every bite was rich and luxurious. Our version, made with bacon, cream, spinach, and Sambuca, will give you a taste of the good life.
IngredientsServes 2 - 4
- ¼ pound bacon, diced
- 4 large cloves garlic, minced
- 3 tablespoons Sambuca or other anise-flavored liqueur
- 2 teaspoons Worcestershire
- ½ teaspoon hot sauce
- ⅓ cup heavy cream
- 2 packed cups baby spinach, washed and dried
- Kosher salt and freshly ground black pepper
- 3 tablespoons panko bread crumbs
- 3 tablespoons grated Parmesan
- 1 dozen oysters, in the shell
- 1 tablespoon chopped Italian parsley
- Cook the bacon in a large skillet over medium high heat until crisp. Remove with a slotted spoon and spoon off all but 1 tablespoon of fat and reserve. Add the garlic to the pan and cook 30 seconds. Add the Sambuca and reduce until it becomes a thick syrup, about 1 minute. Stir in the Worcestershire, Tabasco and cream and bring to a simmer. Simmer until very thick, stirring occasionally, about 1-2 minutes. Pour into a bowl and set aside.
- Add another tablespoon of the bacon fat to the same skillet. Add the spinach and cook until wilted, about 2 minutes. Finely chop and stir into the cream mixture along with the bacon. Season with kosher salt and pepper.
- Preheat the oven to 450°F. Shuck the oysters and lay each in a shell on a baking sheet lined with the salt. Top each with 1 tablespoon spinach mixture and sprinkle with about ½ teaspoon of the panko mixture. Bake 7-9 minutes or until panko is browning and mixture is bubbling. Transfer to plates, sprinkle with parsley and serve.