Oysters Rockefeller

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
20

Earthy oysters are topped with a delectable breadcrumb and spinach mixture. Broiled until golden brown, these are a classic appetizer.

Ingredients

2 fennel bulbs, finely chopped
1 cup green onions, chopped
1⁄2 cup shallots, chopped
3-4 lb. spinach leaves, washed and dried
1⁄3 cup anisette liqueur
1 lb. unsalted butter
1⁄8 cup anchovies, rinsed
Kosher salt, to taste
Black pepper, to taste
2 1⁄2 cups toasted bread crumbs
20-24 fresh oysters
1⁄2 cup Parmesan cheese

Steps

1. Sauté fennel, green onions, and shallots until tender. Add spinach and cook until wilted. Deglaze pan with liqueur and reduce.

2. Cool vegetables and puree.

3. Puree butter and anchovies. Add vegetable puree to butter mixture and season  with salt and pepper. Fold in 2 cups of breadcrumbs.

4. Shuck oysters and cover liberally with butter mixture. Top with breadcrumbs and Parmesan.

5. Broil on a bed of rock salt until oysters are golden brown and bubbling. Serve immediately.

Source: Recipe from Chef Paul Ornstein

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources