Oysters Rockefeller are oysters baked with cheese sauce. This is a famous dish that is loved by many people all over the world. This baked oyster with cheese was born in 1889 at the restaurant New Orleans Antoine’s by Jules Alciatore, son of the founder Antoine Alciatore. The oysters are half-shelled, covered with a layer of cheese sauce with parsley and other vegetables (spinach), bread crumbs and then baked.
Origin of the name
The dish is named Oysters Rockefeller after John D. Rockefeller, the richest American at that time. Initially, the sauce recipe was a secret, it included a mixture of several greens that could include spinach.
Later, similar versions of the dish were developed in New Orleans. To achieve the trademark green color of the sauce, chefs used spinach. Later, it was developed with parsley, pureed celery, green onions or chives combined with olive oil and capers.
- Image 1: Phillips’s frozen Rockefeller cheese oysters
This dish appears as a popular restaurant appetizer throughout the United States, Japan and Western countries. Today, Rockefeller oysters have been processed, covered with cheese sauce, frozen and sold in supermarket systems worldwide. Users just need to buy them and put them in the oven to have this attractive dish.
Instructions for making Oysters Rockefeller with Cheese
Ingredients
- 18 fresh Bavabi oysters
- 120g unsalted butter
- 250g smoked bacon
- 4 purple onions
- 4 cloves garlic
- 30g flour
- 60ml brandy (Pernod, Brandy)
- 120ml fresh cream
- 500g spinach
- ½ tsp nutmeg
- 1 fresh chili
- 180g breadcrumbs
- Parmesan cheese 120g
- Gruyere cheese 120g
- Pepper and salt
Preparation
- Half-shell the oysters, wash them. Sliced smoked pork belly
- Shallots, garlic, fresh chili, finely chopped, set aside.
- Wash spinach, drain.
- Grate Parmesan and Gruyere cheese
Preparation
- Heat a large pan, melt ½ of the butter. Add garlic, shallots, smoked pork belly. Stir on medium heat until onions and garlic are soft, pork belly turns golden and crispy. Remove crispy pork belly and set aside to drain. Add flour to pan, stir for about 2 minutes to make Roux.
- Add wine to pan. Burn off any alcohol that rises (flambé). Add the cream to the pan, bring to a boil, then reduce the heat to low and cook for another 3-4 minutes until the sauce is as thick as desired.
- Add the spinach, chopped chilli, nutmeg and a pinch of black pepper. Cook until the spinach is tender. Set aside.
- In another pan, melt the remaining ½ of the butter, add the bread crumbs, and stir until the 2 ingredients are combined.
- Turn on the top heating element of the oven, or use the Salamander at maximum heat.
- After cleaning the oysters, separate the oyster shells into separate shells. Keep the oyster shells.
- Using a small spoon, scoop a little spinach mixture into the oyster shells, then gently place the oysters on top, sprinkle with 2 types of grated cheese, and finally a little breadcrumbs made in step 4.
- Arrange the oysters on a baking tray, grill the surface so that the cheese melts into the oysters and the breadcrumbs turn slightly brown.
- Serve warm with a few slices of lemon as an appetizer.
Where to buy delicious milk oysters
In Vietnam, you can also make your own cheese-baked milk oysters at home. To make a delicious dish, you need to prepare fresh, delicious milk oysters. You can buy oysters in the shell or pre-cleaned milk oysters. However, to save time, housewives still prefer to use milk oysters when processing.
Bavabi’s clean milk oyster intestines have been cleaned and selected. Guaranteed 10/10, fatty, milky oysters are raised in Van Don – Quang Ninh, meeting export standards.
- Sói Biển clean food store chain
- CleverFood clean food store chain
- Tmart supermarket chain
- Dong Que clean food store
- Da Lat Mart clean food
- Top Green clean food store chain
- GNFood clean food
- Trau Vang clean food.
- Mai’s clean food
- Mai Linh Department Store
In addition, you can Inbox with Ruochau Oyster – Bavabi for direct support. Or contact Hotline 0971.900.688 for support at the nearest location.
