Summary
The article explains how to make classic Oysters Rockefeller, a decadent seafood appetizer with roots in New Orleans, as served at Antoine’s Restaurant in the 19th century. The author explores different versions of the recipe, ultimately choosing one with sautéed spinach and a Hollandaise‑style topping. Fresh oysters are shucked, dressed with a garlicky spinach mixture, then topped with Hollandaise, breadcrumbs, and Parmesan, and broiled until golden. The dish delivers a luxurious blend of briny oysters, vibrant greens, and creamy sauce. The article includes step‑by‑step instructions and tips for preparing this elegant, crowd‑pleasing starter.
Honest Cooking
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