Hands-on Time:
30 Mins
Total Time:
35 Mins
Yield:
Serves 36 as an appetizer 

Created by Jules Alciatore at the famed New Orleans restaurant Antoine’s, Oysters Rockefeller dates back to 1899. The original recipe remains a mystery (a spinach-watercress debate still persists), but a true Rockefeller riff is bold and vibrant with freshly blended herbaceous ingredients and a splash of anise-flavored liqueur. The name? Inspired by the buttery richness of Alciatore’s dish.

How to Make It

Step 1

Put a ½-inch layer of the rock salt in 2 large jelly-roll pans.

Step 2

Cook the bacon in a large skillet over medium 4 to 6 minutes or until crisp; drain, reserving drippings in skillet.

Step 3

Add the butter and the flour to hot drippings; cook, stirring constantly, 3 to 5 minutes or until golden brown. Add the spinach and the next 5 ingredients. Bring to a simmer. Cook, stirring occasionally, 10 minutes or until very thick. Remove from heat. Stir in the absinthe and bacon, and add table salt to taste

Step 4

Preheat the broiler with oven rack 6 inches from heat. Arrange 18 oysters on salt in prepared pans; top with the spinach mixture. Broil 4 to 6 minutes or until lightly browned.