The first time I tasted Oyster Rockefeller at Commander’s Palace in New Orleans, I understood why this legendary dish has captivated diners for over a century. Each perfectly shucked oyster crowned with a rich, herbaceous mixture of bacon, spinach, and that mysterious hint of anise from absinthe created an unforgettable symphony of flavors that epitomizes New Orleans fine dining.
What began as a secret recipe at Antoine’s Restaurant in 1899 has evolved into countless variations, but the Commander’s Palace version stands out for its perfect balance of richness and sophistication.
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Table of Contents
Why This Recipe Works
The genius lies in creating a complex topping that enhances rather than masks the briny sweetness of fresh oysters. Bacon provides smoky richness and textural contrast, while spinach adds earthy depth and vibrant color. The absinthe contributes that signature anise note that makes Oyster Rockefeller distinctive, while garlic and green onions build aromatic complexity. Rock salt beds ensure even heating and dramatic presentation that’s worthy of special occasions.
Ingredients You Will Need
Topping Ingredients
- Bacon – Provides smoky richness and essential fat for building flavor base
- Fresh garlic cloves – Add aromatic pungency that complements seafood perfectly
- Butter – Creates luxurious mouthfeel and helps bind ingredients together
- Green onions – Contribute mild onion flavor and fresh color contrast
- Fresh spinach – Delivers earthy depth and classic Rockefeller green appearance
- Celery salt – Adds subtle celery flavor and enhances natural oyster brininess
- Cayenne pepper – Provides gentle heat that awakens the palate
- Oyster liquid – Intensifies seafood flavor and creates proper consistency
- Absinthe – Delivers signature anise note that defines authentic Rockefeller
Assembly Components
- Fresh oysters – Choose plump, fresh specimens with deep shells for presentation
- Rock salt – Creates stable base and helps retain heat during broiling
- Fine breadcrumbs – Bind mixture and create golden, crispy top surface
Step-by-Step Instructions
Preparing the Signature Topping
- Render bacon: In a large skillet over medium heat, cook finely chopped bacon until nearly crispy, rendering fat for cooking aromatics.
- Add aromatics: When bacon is almost brown, add chopped garlic and cook until fragrant but not burned.
- Build flavor base: Add butter and chopped green onions, cooking until onions soften and become translucent.
- Incorporate spinach: Add cooked, finely chopped spinach and stir to combine with the bacon mixture.
- Season mixture: Add celery salt and cayenne pepper, stirring to distribute spices evenly throughout mixture.
- Add liquids: Pour in oyster liquid and absinthe, stirring to incorporate flavors completely.
- Thicken properly:Â Gradually add breadcrumbs until the mixture reaches a thick, spreadable consistency that holds together well.
- Simmer and develop: Cook mixture for 10 minutes on low heat, allowing flavors to meld and excess liquid to evaporate.
Preparing Oyster Presentation
- Prepare salt beds: Fill 12 pie pans halfway with rock salt, creating a stable base for oyster shells.
- Arrange oysters: Place 6 oyster shells in each prepared pie pan, nestling them securely in rock salt.
- Check oyster temperature: Ensure oysters are at room temperature for even heating during broiling process.
Final Assembly and Broiling
- Serve immediately: Present hot oysters while topping is still bubbling and shells are warm.
- Preheat broiler: Set broiler to high and position rack 4-6 inches from heat source.
- Top oysters: Spoon a generous amount of prepared mixture over each oyster, covering completely but not overflowing.
- Broil to perfection:Â Place pie pans under the broiler and cook until tops are golden brown and heated through approximately 5-8 minutes.
Storage & Reheating Instructions
- Immediate Service: Best served immediately while hot and bubbling for optimal texture and temperature.
- Advance Preparation: The topping mixture can be made 1 day ahead and refrigerated, then reheated gently before assembly.
- Leftover Management: Refrigerate any leftover topping for up to 2 days and use as spread for crackers or toast.
For more great Commander’s Palace recipes, check out The Commander’s Palace New Orleans Cookbook .
Commander’s Oyster Rockefeller – New Orleans Classic
Ingredients
- 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
Instructions
- 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.
Nutrition
Love Oysters? Try these oyster recipes.
Brennan’s Oyster Soup – have a taste of New Orleans any night of the week.
Silver Legacy Casino Seafood Pan Roast
Pappadeaux Blackened Oyster and Shrimp Fondeaux
what is absinthe?
Absinthe is legal and available once again – try Lucid.
You cant get Absinthe anymore. At one time was used as a very addictive narcotic. I have a very old cook book from Louisiana, there are recipes in it that call for Absinthe.
These were the perfect appetizer.
These were great!