Oysters Rockefeller is a recipe that we all know by name. A Rockefeller is basically an oyster topped with spinach that has been cooked down with fennel, Pernod and a bit of cream and butter.

Other anise-flavored liqueurs, such as pastis or Pernod, can be used in it's place. If you'd like to opt for an alcohol-free substitute, use 1/2 teaspoon fennel seeds and 1 tablespoon lemon juice ...

In this recipe, plump, briny oysters on the half shell are nestled under a rich mixture of buttery spinach, garlic, shallots, breadcrumbs, and a touch of Pernod or white wine.

Add the garlic and anchovy paste, and cook, stirring, for 3 minutes, then add the cream and Pernod and cook until the liquid has reduced by 1/3. Add the spinach and romaine and Parmesan cheese ...

Add in the chopped arugula and spinach, stir in the Asiago and Pernod, and remove the pan from the heat. Season with salt and pepper, to taste. Refrigerate until thickened, 20 to 30 minutes.

4. Drain oysters and stir the juices into the skillet. Add half-and-half. Cook for 3 minutes or until thick. Transfer to the bowl with the spinach mixture.

Recipe: Oysters Rockefeller. By Allison Bradley. Published: Mar. 4, 2024 at 2:28 PM CST Chef Jason ... ¼ cup Pernod (or other anise-flavored liqueur such as Herbsaint or Sambuca) ...

Oysters Rockefeller was created at Antoine’s restaurant in New Orleans in 1899, as a substitute for escargot. The story goes that the dish was so rich that it was named after John D. Rockefeller ...

Oysters Rockefeller 40 minutes, plus cooling time. 24 oysters About 5 tablespoons (2½ ounces) butter, divided, plus melted butter for drizzling over the oysters before baking Generous ¾ cup (3½ ...