Morton’s The Steakhouse Oysters Rockefeller Recipe

Morton’s The Steakhouse elevates the classic Oysters Rockefeller with a decadent twist, expertly combining fresh oysters with a rich blend of green herbs, butter, and luxurious ingredients for a sumptuous and indulgent seafood experience.

Make our Morton’s The Steakhouse Oysters Rockefeller Recipe at home. With our Secret Restaurant Recipe your Oysters Rockefeller will taste just like Morton’s The Steakhouse.

Photo by Hungry Dudes

Roasted Oysters

Roasted Oysters, a culinary delight with a rich history, have been celebrated for centuries as a luxurious and flavorful seafood dish. The tradition of preparing oysters in various styles has roots in the coastal regions where these mollusks were abundant.

Oyster Rockefeller is arguably the most famous roasted oyster preparation. The dish was created out of necessity when traditional French escargot became scarce. Named after John D. Rockefeller, one of the wealthiest men of the time, the dish features oysters topped with a rich and herb-laden green sauce, typically made with spinach, parsley, green onions, and anise-flavored liqueur like Pernod. Baked or broiled to perfection, Oysters Rockefeller showcases a perfect marriage of briny oysters and the complex flavors of the Rockefeller sauce.

Apart from Oysters Rockefeller, various other styles of roasted oysters have gained popularity across different culinary traditions. Char-grilled oysters, a beloved preparation, involve cooking oysters over an open flame, infusing them with a smoky flavor that enhances their natural brininess. Another notable style is Oysters Kilpatrick, hailing from Australia, where oysters are roasted with bacon and Worcestershire sauce, creating a savory and indulgent profile.

In the Southern United States, chargrilled oysters are a staple, often prepared with a compound butter featuring garlic, lemon, and herbs. These oysters are cooked over an open flame or under a broiler, resulting in a delightful blend of charred and briny flavors. Asian cuisine, too, has its variations, such as Korean-style grilled oysters, where they are marinated in a soy-based sauce infused with garlic and ginger before grilling.

Roasted oysters have become a canvas for culinary creativity worldwide, with chefs and home cooks experimenting with diverse ingredients and techniques. The appeal lies in the balance of the oyster’s natural brininess and the bold flavors introduced during the roasting process, making it a timeless and globally appreciated dish that continues to evolve while paying homage to its storied past.

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Morton's The Steakhouse Oysters Rockefeller Recipe

Morton's The Steakhouse elevates the classic Oysters Rockefeller with a decadent twist, expertly combining fresh oysters with a rich blend of green herbs, butter, and luxurious ingredients for a sumptuous and indulgent seafood experience. Make our Morton's The Steakhouse Oysters Rockefeller Recipe at home. With our Secret Restaurant Recipe your Oysters Rockefeller will taste just like Morton's The Steakhouse.

Prep Time30 minutes mins

Active Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Appetizer

Cuisine: American, Southern

Keyword: Morton's The Steakhouse, Oysters, Seafood

Yield: 6 Servings

Ingredients

Sauce

• 6 ounces Spinach stems removed and rinsed
• 1 stick (4 ounces) Unsalted Butter
• 2 3/4 cups finely chopped Yellow Onions
• 1/4 cup finely chopped Celery
• 1 tablespoon minced Garlic
• 2 tablespoons Anise-Flavored Liqueur, such as Pernod or Pastis
• 1/2 teaspoon Salt
• 1/4 teaspoon freshly ground Black Pepper
• 1/2 cup Cracker Meal or Cracker Crumbs

Oysters

• Rock salt
• 2 1/2 dozen Oysters in their shells, freshly shucked and drained (Rinse and retain the deeper bottom shell, for baking)

Instructions

Sauce

• Pour 1 quart of water in a medium pot.
• Place over medium heat and bring to a boil.
• When boiling, add the spinach. Cook until very tender and the water is green, about 5 to 6 minutes.
• Drain spinach in a colander set over a large bowl to catch the cooking water. Reserve 2 3/4 cups of the cooking water.
• Allow spinach to cool enough to handle, then finely chop. Set aside.
• Add butter to a medium pot. Place pot over moderately high heat.
• When butter is hot and foamy, add onions, celery and garlic. Cook, stirring, until softened, about 3 minutes.
• Add reserved spinach water. Mix. Bring to a boil and cook for 1 minute.
• Add chopped spinach, liqueur, salt and pepper. Reduce heat and simmer, stirring occasionally, until the mixture reduces slightly, about 10 minutes.
• Remove from the heat.
• Add cracker meal. Stir well to combine. Set aside to cool completely before using.

Oysters

• Preheat oven to 400°F.
• Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates. Set plates aside.
• Arrange reserved rinsed bottom oyster shells on the baking sheet. (NOTE - The salt on the baking sheet and plates is there merely to make it easier for the shells to be sit level and not spill their contents. So work the shells into the salt until they set straight and level.)
• Place 1 oyster in each shell.
• Top with 2 to 3 tablespoons of prepared sauce, spreading evenly out to the edge of the shell to completely cover the oyster.
• Place pan in preheated oven and bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
• Remove from oven.
• Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates. Serve immediately.

Morton's The Steakhouse Oysters Rockefeller

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Photo of “Oyster Rockefeller” is by Hungry Dudes and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Photo of “Morton’s The Steakhouse” is by Bob B. Brown and is used by permission under the CC BY 2.0 Deed Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Thank you, Dudes and Bob. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.