Commander’s Oysters Rockefeller is a classic way to enjoy Oysters. Oysters are cooked with green herbs, butter, and other seasonings. These were originally named for Rockefeller when they were created. You don’t have to be Rockefeller to enjoy this classic dish.
For more great Commander’s Palace recipes check out The Commander’s Palace New Orleans Cookbook .
Commander’s Oyster Rockefeller
Yield: 4 to 6 appetizer servings.
Commander’s Oysters Rockefeller
- 8 ounces bacon finely chopped
- 6 cloves garlic chopped
- 1/2 cup butter
- 1 bunch green onions chopped
- 6 cups spinach cooked, finely chopped
- 1 tablespoon celery salt
- 1/4 teaspoon cayenne pepper
- 1 cup oyster liquid
- 4 ounces absinthe
- salt to taste
- 6 dozen oysters with shells
- 1/2 cup breadcrumbs
- Brown bacon; add garlic when nearly brown. Add butter and shallots. After cooking a few minutes, add spinach and all other ingredients. Thicken with enough breadcrumbs to make thick, and simmer for about 10 minutes. Have 12 pie pans half filled with rock salt. Arrange 6 oyster shells in each pie pan. Top each oyster at room temperature in its shell until heated through and browned on top. While you can't get real absinthe here in the United States, it is illegal, you can get many other liquors that taste very similar, and they are labeled as absinthe.