Because of the intense richness of the sauce, the dish is named after John D. Rockefeller, the richest American at the time. Though the original recipe is a secret, the sauce is known to be a purée of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked.
Ingredients – serves 4:
- 12 oysters, scrubbed clean (you could substitute oysters with large, fresh mussels)
- 100 ml (3 1/2 fl oz) dry white wine
- 1 carrot, sliced
- Some fresh baby spinach
- 1 stick celery, sliced
- 15 ml (1 tablespoon) lemon juice
- 100 ml (3 1/2 fl oz) single cream
- 2 egg yolks
- salt and freshly ground black pepper
- 30 ml (2 tablespoons) fresh mozzarella cheese
- 2 – 3 tablespoons fine, fresh breadcrumbs
For Serving:
- 45 ml (3 tablespoons) rock salt
- lemon wedges
- sprigs of mixed herbs
- Put the oysters on a baking tray and place in a preheated oven at 180C 350F mark 4 for 1 – 2 minutes until they open.
- Remove the oysters from their shells, reserving the liquid.
- Clean out the empty shells.
- Place the white wine, carrot, celery, lemon juice and reserved oyster juice in a saucepan and cook for 5 minutes until the vegetables are tender and the stock is reduced.
- Strain the stock, discarding the vegetables.
- Return the oysters to their shells and place in a baking dish.
- In a bowl, whisk the cream and egg yolks togehter, then pour on the stock giving it a stir.
- Return to the pan and cook gently over a low heat, stirring constantly, until slightly thickened.
- Season with salt and pepper then pour the sauce evenly over the oysters.
- Divide the mozzarella and breadcrumbs among them and place under a preheated grill until the cheese melts and the breadcrumbs begins to brown.
- Serve 3 oysters per person.
