Oysters Rockefeller, which were first served at Antoine’s restaurant in New Orleans in 1899, can be a refined affair or a dense disaster. We set out to develop a recipe that would live up to its elegant namesake.
Why This Recipe Works
For a rich, refined oysters Rockefeller recipe with layers of complex flavor, we chose large Atlantic or Pacific oysters, which gave us enough surface area to hold the spinach puree. For the spinach puree, we sautéed the vegetable in butter before pureeing; otherwise the puree tasted harsh and bitter. As for the bread crumbs for our oysters Rockefeller, we liked the sweet flavor and absorbent texture of freshly processed sandwich bread, while rejecting the traditional inclusion of bacon because we found the smoky pork taste only bullied the fine flavor of the oysters. Finally, Gruyère paired well with the oysters while helping the puree cling to the oysters in the oven.
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