Oysters Rockefeller, which were first served at Antoine’s restaurant in New Orleans in 1899, can be a refined affair or a dense disaster. We set out to develop a recipe that would live up to its elegant namesake.
WHY THIS RECIPE WORKS
For a rich, refined oysters Rockefeller recipe with layers of complex flavor, we chose large Atlantic or Pacific oysters, which gave us enough surface area to hold the spinach puree. For the spinach puree, we sautéed the vegetable in butter...