Oysters Rockefeller

5 from 4 votes

This Oysters Rockefeller Recipe is very old, said to have been invented by Antoine’s Restaurant in New Orleans in 1840. They are so delicious and rich! Just like the Rockefellers!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 187kcal

Author Beth Neels

Cost $8

Equipment

Ingredients

For Oysters

12 oysters, we use Barrier Island Oysters

For Spinach Layer

2 tsp Olive Oil
3 Tbsp shallot, minced
2 cloves garlic, minced
6 oz baby spinach leaves, washed and dried

Hollandaise Sauce

3 egg yolks
4 Tbsp butter, separated into 4 pieces IMPORTANT! Must be room temperature
1 juice from half of a lemon, about 1 tablespoon
1 Tbsp water
1 dash white pepper, you can substitute black but the sauce won't be as pretty

US Customary - Metric

Instructions

For Oysters

Shuck oysters and remove the small shell (lid) and discard. Remove oyster from shell, set aside.

For Spinach Layer

Add oil to large sauté pan, over medium heat. Add onion to soften. Add garlic and sauté another few minutes, until they soften.
Add spinach all at once. Let it wilt for about 30 seconds and then turn over with spatula. Continue cooking and turning until just wilted. Remove from heat, set aside.

For oysters

Preheat oven to high broil. Lay about 1 heaping tablespoon spinach mixture on the bottom oyster shell. Then lay 1 oyster one top of each. Continue with Hollandaise.

For Hollandaise Sauce

Ingredients MUST be at room temperature.
Add a little water to the bottom pot of a double boiler and bring to low boil. Make sure the water in the bottom pot doesn't hit the top pot. Reduce heat to simmer.
Add water, lemon juice, pepper and eggs yolks to the top pot and whisk together. Whisk constantly. ( I have a mini whisk that works great for this. If you don't have one, just use a fork.) You will see the egg start to stick to the sides of the double boiler.
Add butter, one tablespoon at a time, until fully melted. By the time you add the the 3rd tablespoon of butter, you should see the sauce start to thicken. If the pan is too hot, the sauce will really stick to the sides of the double boiler. Just remove the top pot from the bottom and continue to whisk until sauce comes together. Add the last tablespoon of butter. When that has melted, the sauce should be shiny, smooth and overall, luscious.

For Oysters

Add about 1 Tablespoon Hollandaise Sauce on top of each oyster. If you need to prop the oysters up, use crushed up aluminum foil to level. (It depends on the oyster variety you use.)
Broil just until Hollandaise is a lovely browned color, about 2 minutes, watching carefully not to over brown.
Serve immediately!

Notes

Good video to show you how to shuck oysters safely.

For Hollandaise Sauce

Use whisk for Hollandaise Sauce.

Make sure the water in the double boiler does not touch the upper pan.

The water in bottom of double boiler should be hot, but not boiling.

If it seems like the sauce is getting too thick, or cooking too fast, remove top pot from double boiler. Cook sauce slowly, so that eggs have a chance to cook and thicken the sauce.

Once butter has melted, add the next pat of butter.

If butter is floating to the top, the pan is too hot too. Remove from double boiler to cool it down.

If you have a batch that is really falling apart, place it in the food processor with a tablespoon, or so of milk or cream and whisk it up. It will come right back together!

Nutrition