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Rockefeller Oysters Gentologie Style recipe

Rockefeller Oysters Gentologie Style - Cover

There are oyster lovers and others. Here is a dish that can change the opinion of the ones who hate them. As for the name of Rockefeller Oysters, the dish was named in honor of John D. Rockefeller, the wealthiest American of the time, for its extreme richness … just like the dish. Here my version of the Rockefeller Oyster Gentologie Style.

Rockefeller Oysters, Gentologie Style

This Rockefeller Oysters Gentologie Style recipe is quite easy to make, just take your time. You can even do it in advance. Our partner La Mer Fish Market offers a similar version to go.

FOR 8 people

  • 24 fresh mid-sized oysters (Sand Dune, Raspberry Point, etc.) from La Mer Fish Market, shucked, reserved shells
  • Unsalted butter
  • 1 tablespoon of olive oil by Favuzzi
  • 2 garlic cloves, finely chopped
  • 2 cups of cream 35%
  • Milk (if your sauce gets too thick)
  • 1/4 cup of Ricard
  • 1 bunch of watercress stems, trimmed
  • 4 cups of baby spinach sliced
  • 5 slices of bacon, finely chopped
  • 1/2 teaspoon of crumbled sea bacon from Océan de Saveurs
  • 6 tablespoons of Panko
  • 3/4 cup of Parmigiano-Reggiano
  • Pepper

Recipe preparation:

Rockefeller Oysters Gentologie Style

Rockefeller Oysters Gentologie Style – Cover

  • Cover a large baking sheet with a coat of coarse salt. Reserve. Using an oyster knife, open the oysters and detach the flesh from the shell. Divide the oysters in their half-shell over the salt, to stabilize them. Reserve.
  • Preheat the grill on high heat. In a large frying pan over medium-high heat with 1 tablespoon olive oil, butter and garlic. Once it is brown, add the cream and Ricard, lower the heat to medium and let reduce until the cream has the consistency of Alfredo sauce.
  • Once the cream is the desired consistency (add milk if it becomes too thick), add baby spinach, sea bacon and watercress and cook until they are mixed and slightly faded. Season the mixture with crushed black pepper.
  • Garnish each oyster with a little cream-spinach mixture, bacon, Panko and grated Parmesan cheese.
  • Note: Divide all ingredients between oysters.
  • Grill the oyster casserole in the oven for 2 minutes or until cheese is melted and browned.
  • Enjoy

The Sand Dune Oysters from East Cape Oysters can be found at La Mer Fish Market

A recipe published in the Gentologie Magazine issue 2 

Founder & Editor In Chief of Gentologie

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