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- Spinach, onion, celery, garlic, anchovy, parsley, and anise liqueur are cooked and combined into a rich, aromatic sauce that pairs beautifully with the briny oysters.
- The sauced oysters are topped with a mixture of buttery cracker crumbs and Parmesan cheese, which turns golden and crispy in the oven for the perfect textural contrast.
- Nestled into rock salt, the oysters bake evenly without tipping, emerging with curled edges and a beautifully browned crust.
This classic New Orleans dish features oysters on the half shell layered with a rich, buttery veggie-herb sauce and topped with cracker crumbs, all baked to golden perfection. It first appeared in the late 19th century; although the original recipe remains a secret, in this version, Emeril Lagasse adds Herbsaint, an anise liqueur, to the spinach-herb sauce and combines the cracker crumbs with Parmesan for an umami hit.
The history of oysters Rockefeller
Jules Alciatore, proprietor of iconic Antoine’s Restaurant in New Orleans, created this famed dish in 1899. According to lore, baked snails were unavailable at the time, leading Alciatore to swap in local oysters. The richness of the sauce inspired its name in honor of John D. Rockefeller, who by the end of the 19th century was one of the world’s richest men.
What can you use in place of the Herbsaint?
Herbsaint was created as an absinthe substitute in New Orleans in the 1930s and is often used in cocktails like the Sazerac. Other absinthes and anise-flavored liqueurs, such as pastis, Pernod, or the California-made St. George Spirits Absinthe Verte, can be used in its place. For an alcohol-free substitute, use 1/2 teaspoon fennel seeds and 1 tablespoon lemon juice instead.
Notes from the Food & Wine Test Kitchen
- If the oysters do not render enough liquor, add bottled clam juice as needed.
- Squeeze the crackers inside their sleeves to contain the crumbs. Alternatively, place the crackers in a resealable plastic bag and crush with a rolling pin.
Suggested pairing
A lemon-zesty Sauvignon Blanc, such as The Marlborist Grande Sauvignon, would be an excellent pair for these special occasion oysters.
