Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish.
The original sauce may or may not include spinach, a popular shortcut for achieving the dish's signature bright green color. Many contemporary adaptations use diced oysters instead of whole. Also, diced bacon often appears as a non-traditional topping in addition to or in place of the sauce.
The dish appears as a popular restaurant appetizer throughout the United States and is served as a brunch item in the South.[2]
^Howard Mitcham (1992). Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook. Pelican Publishing. p. 46. ISBN 0-88289-870-1.
^Ternikar, F. (2014). Brunch: A History. The Meals Series. Rowman & Littlefield Publishers. p. 3. ISBN 978-1-4422-2943-3.
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