Oysters Rockefeller

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Oysters rockefeller

Virginia Beach-Catch31 Restaurant - Oysters Rockefeller

Oysters Rockefeller at a restaurant

Oysters Rockefeller is a classic American dish that was created in the late 19th century at Antoine's, a renowned restaurant in New Orleans, Louisiana. Named after John D. Rockefeller, one of the wealthiest Americans at the time, for its rich sauce, Oysters Rockefeller consists of oysters on the half-shell that are topped with a rich mixture of butter, finely chopped greens (traditionally watercress, though spinach is commonly used as a substitute), herbs, and breadcrumbs, then baked or broiled. The exact recipe is a closely guarded secret of Antoine's, leading to many variations on the dish, but all aim to replicate the luxuriousness that the name suggests.

History

Oysters Rockefeller was created in 1899 by Jules Alciatore, the son of the founder of Antoine's, as a solution to a shortage of snails, which were used in one of the restaurant's popular dishes. Seeking a locally available alternative, Alciatore turned to oysters, which were abundant in the waters around New Orleans. The dish was named after John D. Rockefeller, the richest American at the time, to reflect its opulence. The original recipe is said to have included a variety of herbs and other ingredients, but Antoine's has never divulged the specifics, adding to the dish's mystique.

Ingredients and Preparation

While the original recipe for Oysters Rockefeller remains a secret, the dish typically includes the following ingredients:

• Fresh oysters
• Butter
• Parsley and other green herbs (such as watercress or spinach)
• Breadcrumbs
• Various seasonings (often including garlic, shallots, Pernod or anise liqueur, salt, and pepper)

The preparation involves shucking the oysters and placing them on a half-shell on a bed of rock salt or crushed ice. A mixture of the butter, herbs, breadcrumbs, and seasonings is spooned over each oyster. The oysters are then baked or broiled until the topping is golden and bubbling. The dish is traditionally served hot, often accompanied by lemon wedges.

Cultural Significance

Oysters Rockefeller represents the fusion of local ingredients and French culinary techniques that is characteristic of New Orleans cuisine. Its creation also reflects the city's history of culinary innovation and its ability to adapt to ingredient shortages. Today, the dish is served in restaurants across the United States, especially those specializing in seafood or New Orleans-style cuisine, and remains a symbol of luxury and indulgence.

Variations

Numerous variations of Oysters Rockefeller exist, with chefs and home cooks alike experimenting with different types of greens, cheeses, and seasonings. Some versions include ingredients like bacon, different types of cheese, or hot sauce to add extra flavor. Despite these variations, the key characteristics of the dish—oysters topped with a rich, green-herbed sauce and baked to perfection—remain constant.

See Also

• Cuisine of New Orleans
• Antoine's
• John D. Rockefeller
• Seafood dishes

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