Oysters Rockefeller

Jules Alciatore created Oysters Rockefeller at Antoine's Restaurant in New Orleans in 1899 — named for John D. Rockefeller because the sauce was "as rich as Rockefeller." Antoine's has served the dish continuously for over 125 years and has never released the recipe. What is publicly known: the sauce is green, it does not contain spinach (Antoine's has stated this explicitly and repeatedly), and it is baked on the half shell until bubbling. The standard restaurant interpretation everywhere outside Antoine's uses spinach, which Antoine's considers incorrect. The most credible analyses of the original suggest a base of herbsaint (the New Orleans anise liqueur) or Pernod, green herbs (parsley, celery leaf, possibly watercress or green onion), butter, breadcrumbs, and no spinach whatsoever. The dish launched the global tradition of baked oysters on the half shell, and every variation since — Oysters Bienville, Oysters en Brochette, chargrilled oysters — owes its existence to Alciatore's 1899 invention.

Oysters on the half shell topped with a rich, green, herb-and-butter sauce, bedded on rock salt to hold the shells level, and baked or broiled until the sauce bubbles and the edges of the oyster just begin to curl. The sauce should be vivid green, intensely herbal, with a distinct anise note from herbsaint or Pernod, and rich enough that the butter pools around the oyster in the shell. The oyster itself should be barely cooked — still plump, still briny, the heat just setting the edges while the centre remains essentially raw.

Oysters Rockefeller is a first course — rich enough to announce a meal, not substantial enough to be the meal. Lemon wedges on the side to squeeze over. French bread to sop any sauce that pools on the rock salt around the shells. A cold, dry white wine or Champagne. The anise, herb, and butter richness need acid and bubbles to reset the palate between oysters.