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Originally invented in New Orleans' French Quarter, these oysters are baked in their shells with bread crumbs, grated cheese, onions, mushrooms, shrimp, wine, and a buttery roux. The oysters are baked until lightly browned, then served immediately, preferably garnished with chopped green onions and lemon wedges.
This elegant appetizer is served in many fine dining restaurants in New Orleans, including the famous Antoine's and Arnaud's.
MOST ICONIC Oysters Bienville
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Oysters Rockefeller is a popular American appetizer consisting of oysters served on half-shells that are topped with ingredients such as butter sauce, bread crumbs, and various green herbs such as parsley. They are then either broiled or baked.
The appetizer was invented in 1899 in America's oldest family-run restaurant called Antoine's in New Orleans, when Jules Alciatore, the original owner's son adapted his father's signature dish known as escargot Bourguignon, but he replaced the snails with oysters, a local food source that was abundant in the area.
Oyster Rockefeller was born, and the original recipe is still a closely-guarded secret of Antoine's.
MOST ICONIC Oysters Rockefeller
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Charbroiled oysters is a traditional dish originating from New Orleans. In order to make the dish, freshly shucked Louisiana oysters on the half shell are placed on the hot grill and cooked in their own juices until bubbling and the edges start to curl.
The oysters are topped with a sauce consisting of butter, garlic, parsley, salt, pepper, cayenne, lemon juice, and grated Pecorino Romano. Once the sauce has started to bubble, each oyster is sprinkled with grated Pecorino and garnished with minced parsley.
MOST ICONIC Charbroiled oysters
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Oysters Mosca is a famous oyster dish that's named after a New Orleans restaurant that made it popular. It's made with a combination of butter, breadcrumbs, olive oil, garlic, freshly shucked oysters, basil, oregano, red pepper flakes, and grated parmesan cheese.
The oysters are arranged in a baking dish, then topped with the seasoned breadcrumbs and grated cheese. The combination is baked in an oven until the sauce starts bubbling and the breadcrumbs on top begin to brown. The dish is typically served as an appetizer or a main dish with crusty bread, fresh salads, or spaghetti Bordelaise on the side.
MOST ICONIC Oysters Mosca
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