Certain Someone and I love Oysters Rockefeller. It’s one our favorite steakhouse appetizers. I love the elegance and refinement of bubbly oysters baked in their shells on a salt bed with spinach, a splash of Pernod, butter, cheese and garlic. The origins of the original dish are clouded in a veil of secrecy. It was created at the famous Antoine’s in New Orleans and named in honor of the richest man in land, John D Rockefeller because the secret ingredients were so rich. Many have tried to replicate it, but no one has, as the original recipe is a secret. Some say there is no spinach, while others say watercress and spinach. All we do know is the sauce is a blend of green produce and the chefs at Antoine’s insist there is no spinach. Most versions I have sampled have spinach and it works all right for me and is easily attainable for the average home cook. One day I hope to have the real deal.`An anise flavored spirit like Pernod is optional, but I would highly urge you to use , as it pairs wonderfully with shellfish.
Oysters Rockefeller has always been a special treat when dining out, or for a special occasion, like the holidays. Here I take a classic variation of Oysters Rockefeller and take out the fuss of shucking and shells, by using Pillsbury Crescent Rolls as a bed for luscious oysters and tasty stuffing. This will make a wonderful addition to holiday table.
- 1 package Pillsbury® Crescent Butterflake 8ct
- 4 tablespoons butter salted
- 2 tablespoons minced shallots
- 2 cloves garlic minced
- 3/ 4 cup Italian flat leaf parsley chopped
- ¾ cup fresh spinach
- ⅛ teaspoon crushed fennel seeds
- ⅛ teaspoon celery seeds
- Kosher Salt to taste
- Fresh Ground Black Pepper to taste
- ¼ cup shredded Parmesan plus an additional ¼ for topping
- ¼ cup Panko bread crumbs
- 1 tablespoon Pernod
- 1 small approximately 8 oz jar of fresh shucked pasteurized oysters
- Non stick spray
- Preheat oven to 400 F.
- In a large skillet, melt the butter. Add the minced shallots, garlic and soften for 1 minute.
- Add the chopped parsley, spinach, kosher salt, pepper, fennel seed, and celery seed. Cook and stir until spinach and parsley have just wilted. This will take only about 2-3 minutes. Do not overcook.
- Remove from heat.
- In a glass bowl, add the spinach mixture, ¼ of the parmesan cheese, Pernod, and the Panko bread crumbs.
- Pulse until smooth with an immersion blender. You may also use a food processor with this process.
- Adjust salt and pepper to taste.
- Set aside.
- On a clean surface, unroll crescent rolls.
- Spray a 12 cup muffin tin with non stick spray.
- Using two serving spoons take a triangle of dough and fold to fit into spoon curve. Add some parmesan on both sides and press spoons together to form.
- With each dough shell pressed and molded, lay at an angel in the muffin tin. You can continue to press edges together with fingers. This is your crescent dough shell.
- Add a oyster to each “crescent dough shell”.
- Add a generous spoonful of spinach mixture to each oyster on crescent dough shell.
- Top with more shredded parmesan cheese.
- Place in oven and reduce heat to 375 F after 2 minutes.
- Bake for 8 minutes until the dough is very golden and the oysters start to bubble.
- Remove from oven.
- Carefully remove each Crescent Rockefeller from muffin tin and place on a baking sheet with lined with parchment or a silpat.
- Place back in oven for an additional few minutes to crisp up the edges and underside of the dough base.
- Serve with lemon wedges immediately.
Pernod is traditional is Oysters Rockefeller and works well with oysters. It can be omitted, but will alter the traditional taste. Other anise flavored spirits can used as an substitution.
*I have a received compensation from General Mills and my opinions are my own.