Oysters on the half-shell are topped with a rich sauce of butter, parsley, and other green herbs, as well as bread crumbs, and then baked or broiled. Lemon wedges are commonly used as a garnish.
The original sauce may or may not contain spinach, which is a common shortcut for producing the dish’s trademark vivid green color.
Instead of whole oysters, several modern variations employ diced oysters. In addition to or instead of the sauce, diced bacon is frequently used as a non-traditional topping.
Throughout the United States, oyster rockerfeller is a popular restaurant appetizer, and in the South, it is offered as a brunch entrée.
Where was the dish Oysters Rockefeller invented?
Jules Alciatore, son of Antoine Alciatore, invented Oysters Rockefeller in 1889 in the New Orleans restaurant Antoine’s.
Due to a scarcity of escargot, Jules created the dish using locally available oysters. With an estimated three and a half million orders served, the recipe has remained unaltered.
In 1937, President Franklin D. Roosevelt dined at Antoine’s on Oysters Rockefeller. “How you like dem erstas?” Mayor Robert Maestri asked Roosevelt, as the national press reproduced Maestri’s Yat accent.
Because of its exceptional richness, the dish was christened Oysters Rockefeller after John D. Rockefeller, the wealthiest American of the time. Oysters on half-shell are covered with green sauce and bread crumbs before being baked or broiled.