This dish was given the name Rockefeller because the green is the color of greenbacks and the whole dish is extremely rich.  According to legend, it was a customer at Antoine’s restaurant in New Orleans who exclaimed with delight after eating this dish, “Why, this is as rich as Rockefeller!”


2 dozen oysters on the half shell

4 tablespoons unsalted butter

2 garlic cloves, minced

1/3 cup Panko bread crumbs

2 shallots, chopped fine

6 tablespoons fresh spinach, finely chopped

1 tablespoon Pernod

salt and freshly ground black pepper

2 tablespoons olive oil

1/4 cup grated Parmesan

3 tablespoons chopped parsley

Tabasco to taste

rock salt

lemon wedges, for garnish

  1. Using an oyster knife, pry open the oyster shells and remove oysters.  Discard the top shells; scrub and dry the bottom shells.  Drain oysters and reserve the oyster liquor. 
  2. In a large saucepan, melt the butter; add spinach, shallots, parsley, bread crumbs, Tabasco sauce, Pernod and salt.  Cook, stirring constantly, for 15 minutes.  Remove from heat.  Press the spinach mixture through a sieve or food mill.  Let cool.
  3. Place an oyster in each shell and add a little of the reserved oyster liquor on each oyster.  Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell.
  4. Broil about 5 minutes or until the edges of the oysters have curled and the topping is bubbling.
  5. Garnish the plates with parsley and lemon wedges.  Serve at once.