Sprinkle rock salt over large baking sheet to depth of 12 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Established in 1840, Antoines is considered Americas oldest familyrun restaurant and the original Oyster Rockefeller recipe is said to be one of the most sought. Named after millionaire John D. Rockefeller, Oysters Rockefeller was created by the owner of Antoines Restaurant in New Orleans in 1899. Oysters Rockefeller RecipesHistory. Oysters Rockefeller was created in 1899 at the New Orleans restaurant Antoines by Jules Alciatore, son of founder Antoine Alciatore. Jules developed the. Palenta. Oysters Rockefeller Recipe Bon Appetit. Pernod or other anise flavored liqueur. Oysters Rockefeller Wikipedia. Oysters Rockefeller consists of oysters on the half shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish. The original sauce may or may not include spinach, a popular shortcut for achieving the dishs signature bright green color. Many contemporary adaptations use diced oysters instead of whole. Also, diced bacon often appears as a non traditional topping, in addition to or in place of the sauce. The dish appears a popular restaurant appetizer throughout the United States, and is served as a brunch item in the South. HistoryeditOysters Rockefeller was created in 1. New Orleans restaurant Antoines by Jules Alciatore, son of founder Antoine Alciatore. Jules developed the dish due to a shortage of escargot, substituting the locally available oysters. The recipe remains unchanged, with an estimated three and a half million orders having been served. The dish was named Oysters Rockefeller after John D. Rockefeller, the then wealthiest American, for its extreme richness. It consists of oysters on the half shell topped with a green sauce and bread crumbs, then baked or broiled. Though the original sauce recipe is a secret, it includes a pure of a number of green vegetables that may or may not include spinach. Similar versions of the dish have proliferated in New Orleans, with none acclaimed as an accurate duplicate. Alton Brown states in the Shell Game episode of his Food Network series Good Eats that Alciatore took his recipe to the grave, and any version since is merely an assumption. While many achieve the sauces trademark green color simply using spinach, Antoines chefs have repeatedly denied the dish contains it. A 1. 98. 6 laboratory analysis by William Poundstone in Bigger Secrets indicated its primary ingredients were parsley, pureed and strained celery, scallions or chives indistinguishable in a food lab, olive oil, and capers. Pernod Fils absinthe, a popular Victorian era inclusion which fell out production in 1. Malcolm Hbert, native Louisianan, cookbook author and wine and food editor, decries spinach, and adds the anise flavored liqueur Herbsaint. It is not possible that Herbsaint was in the original recipe, as Herbsaint debuted in 1. Pernod Fils anise liqueur, which did not appear until after the First World War. GalleryeditOysters Rockefeller. Oysters Rockefeller topped with bacon. Oysters Rockefeller heavily broiled. See alsoeditReferenceseditExternal linksedit.