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Morton's The Steakhouse Oysters Rockefeller Recipe
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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
Active Time45 minutes
Total Time1 hour 15 minutes
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.

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