Name: Oysters Rockefeller
Yield: Makes 8 first-course servings
Ingredients: 1 garlic clove; 2 cups loosely packed fresh spinach; 1 bunch watercress, stems trimmed; 1/2 cup chopped green onions; 3/4 cup (11/2 sticks) unsalted butter, room temperature; 1/2 cup dry breadcrumbs; 2 tablespoons Pernod or other anise-flavored liqueur; 1 teaspoon fennel seeds, ground; 1 teaspoon hot pepper sauce; 1 pound (about) rock salt; 24 fresh oysters, shucked, shells reserved; 1/4 cup freshly grated Parmesan cheese

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Oysters RockefellerNoel Barnhurst

The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.

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