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Oysters Rockefeller

The dish known as Oysters Rockefeller was born not in the kitchen of that famous family, but at a

turn-of-the-century New Orleans restaurant, where the chef combined oysters on the half-shell with

butter, spinach and absinthe (a now-illegal liqueur that has since been replaced in most versions

by Pernod or anisette). The chef presumably added the "Rockefeller" moniker for a touch of class.

There are numerous versions of the dish, but all include the basics: oysters, spinach and

breadcrumbs. In our recipe, we've included mayonnaise for additional moisture, and a chiffonade of

lettuce and diced peppers for texture.

2 tablespoons butter

1/2 cup onion

2 tablespoons mixed peppers (green, red and/or yellow), diced

Salt and freshly ground pepper to taste

1/2 cup spinach, blanched

1 cup chiffonade of Boston lettuce (to chiffonade, cut the lettuce into thin strips)

Leaves of 1 sprig tarragon

1 to 2 teaspoons garlic, minced

2 tablespoons Pernod

2 tablespoons mayonnaise

1 cup breadcrumbs

8 to 10 oysters (preferably Belon).

1. Preheat an oven to 400 degrees.

2. In a small sauté pan over medium heat, sweat the onions in the butter for about 30 seconds (to

sweat, add the onion before the butter has a chance to get really hot). Add the mixed peppers, and

season with salt and pepper. Cook for another 30 seconds, then add the blanched spinach. Cook,

stirring, for about a minute. Add the lettuce, tarragon, and garlic. Cook, stirring, for about 1

minute.

3. Add the Pernod and flambé by gently tipping the pan toward the flame until the mixture ignites.

Cook an additional 30 seconds.

4. Place the mixture in a heat-resistant bowl. Add the mayonnaise and mix. Add half the

breadcrumbs and mix. Add pepper to taste (salt is probably not necessary, since the oysters will

retain some of their brininess).

5. Place the oysters (in their shells, but with the meat detached) on a baking sheet covered in

crumpled aluminum foil (use the foil to keep the oysters, which ideally should still have their liqueur

intact, from tipping over). Add 1 heaping tablespoon of the mixture to each oyster. Sprinkle the

remaining breadcrumbs on top.

6. Bake for 10-15 minutes, or until browned on top.

Yield: 2-3 appetizer servings (double or triple recipe for entrée serving).

From NYT

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