Add to Cookbook

Oysters Rockerfeller

Oysters Rockerfeller

Oysters Rockefeller – created at Antoine’s restaurant in New Orleans. Said to be very rich to eat like the recipe’s namesake.


  • 250 grams butter
  • 1 stalk celery, chopped
  • 1 cup spring onions, chopped (use mostly the green tops)
  • ¼ cup chopped parsley
  • 1½ tablespoons Worcestershire sauce
  • a dash of Tobasco sauce
  • few drops of pernod
  • 1 cup fresh breadcrumbs
  • raw oysters in shells


  1. Melt the butter in a small saucepan. Add the celery, spring onions, parsley and continue to cook on a low heat for 5 minutes.
  2. Add the Worcesterhire sauce, Tabsco sauce, Perod and the breadcrumbs to the butter and herbs and mix together. Cool and chill in the refrigerator.
  3. Place a small portion of the breadcrumb filling on each oyster and grill until the butter has melted. Do not over cook the oysters.

Comments (0)

Please login to submit a comment.