Named after millionaire John D. Rockefeller, Oysters Rockefeller was created by the owner of Antoine's Restaurant in New Orleans in 1899.

Directions Shuck the oysters: Clean oyster shells well under cold running water. Use a dish towel to grip an oyster, flat-side up, leaving the narrow, pointed tip where the shells meet exposed.

Try this award-winning recipe for breaded and baked oysters with zesty jalapeño mayo. Perfect for entertaining or as an appetizer! The post Baked Oysters appeared first on Taste of Home.

Oysters Rockefeller is the kind of oyster dish even shellfish skeptics can get behind. The delightful concoction of baked or broiled oysters on the half shell, drenched in an herbaceous, buttery ...

Serve immediately. NOTE: If you bake oysters using oyster shells, serve on a bed of rock salt or a napkin to keep the shells from rocking. Hey! Did you enjoy this piece? We can’t do it without you. We ...

Bake in the middle of the oven for 15 minutes, or until the sauce is delicately browned and the oysters begin to curl at the edges. Serve the oysters Rockefeller at once, directly from the baking ...

Refrigerate any remaining mix for later use. To prepare oysters, shuck shellfish. Carefully spoon about 1 tablespoon Rockefeller mix on top of each oyster in the shell, evenly distributing the mix.

Arrange the oysters on the rock salt. Top each oyster with the Rockefeller mixture and a spoonful of the breadcrumbs. Bake until golden brown, 4 to 6 minutes. Remove from the oven.

The hardest thing about making Oysters Rockefeller is shucking the oysters — this version simplifies the process by using already shucked oysters. This recipe requires six 3-ounce ovenproof ...