The original Oysters Rockefeller was developed at Antoine’s Restaurant in New Orleans in 1899! Why did they call it Rockefeller? Legend has it that a customer, upon eating this new oyster dish proclaimed “Why this is as rich as Rockefeller” and Oysters Rockefeller was born. This is AIP Oyster Bar so ours has been adapated to be fully AIP compliant, but still every bit as rich and delicious.
Oysters are packed with iron, calcium, potassium, magnesium, zinc and Vitamin B-12. Some people may be intimidated by preparing oysters, but they are actually very simple to prepare. It is important to examine the oysters you have purchased. Throw away any that have broken shells. If you see one that is open, tap on the shell. If it closes that means it is alive and healthy. If it doesn’t close, throw it away! At the same time if you are serving Steamed Oysters and there is one that doesn’t open, throw it away!
- 1 dozen fresh live oysters in shell
- 1 cup coconut cream
- 1 T. Nutritional yeast
- 1 tsp. minced garlic
- 4 oz fresh spinach
- 2 T. chopped Italian parsley
- 8 oz bacon
- Cook bacon until crisp and chop finely.
- Using oyster knife, pry open the oysters and loosen meat with the knife. Discard top shells.
- In small saucepan, heat coconut cream until simmering, add nutritional yeast and spinach. Simmer until spinach is wilted and tender. Taste for salt and add a little if needed.
- Lay out the oysters on a tray and spoon equal amounts of the spinach mixture over each oyster, about 1-2 tablespoons.
- Sprinkle with bacon and parsley
- Bake in 450 oven for 10 minutes until bubbly and starting to turn golden brown around edges. Serve hot.