Rooted in the vibrant history of New Orleans, this classic recipe pays homage to the legacy of the Rockefeller family.
Legend has it that Oysters Rockefeller was created at the turn of the 20th century at the renowned Antoine’s Restaurant. Named after John D. Rockefeller, one of the wealthiest individuals of the time, the chefs created the dish to be as rich and opulent as the family itself.
With its rich topping, Oysters Rockefeller continues to be a much-loved dish. It often features on menus at seafood and fine dining establishments. Although not quite as ubiquitous as it once was, it still holds a special place for those who appreciate the combination of fresh oysters and a decadent, creamy herb-infused topping.
Serve Oysters Rockefeller with slices of crusty bread or a baguette. This will help soak up the delicious juices and any remaining topping. Champagne or sparkling wine pairs well with the richness of the dish. Or try serving with a crisp and dry white wine, such as Sauvignon Blanc or Chardonnay. The wine will complement the briny flavour of the oysters and enhance the herbal notes of the topping.
Mahurangi Oysters Rockefeller
Ingredients
- 12 fresh Mahurangi Oysters shucked
- 1 cup fresh spinach chopped
- 1/2 cup fresh parsley chopped
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup butter melted
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F (230°C).
- In a pan over medium heat, sauté the spinach, parsley, onion, and garlic until the spinach wilts and the mixture is well combined. Remove from heat.
- In a mixing bowl, combine the sautéed mixture with breadcrumbs, Parmesan cheese, melted butter, Worcestershire sauce, salt, and pepper. Stir until everything is evenly mixed.
- Place the shucked Mahurangi oysters on a baking dish.
- Spoon the breadcrumb mixture evenly over each oyster, covering it generously.
- Bake in the preheated oven for about 10-12 minutes or until the topping is golden brown and the oysters are cooked through.
- Remove from the oven and let them cool for a minute before serving.
The oyster of choice
Thanks to our careful husbandry and intelligent market selection, our plump Pacific oysters have become the oyster of choice in the Auckland restaurant scene and are exported in large numbers to Pacific Rim countries.
Feel free to contact us directly should you want more information. As a family business, we are very proud of what we produce and sell – and we only sell the best.