Aloha Chef, I couldn't get oysters in the shell so I bought the ones with no shell in the plastic container and used aluminum foil lined in a muffin pan. The white wine saute really added some nice flavor to the oysters as well as that sauce! I am so happy I made this. It was easy to follow and tasted absolutely divine!!! Thank you!!!
I had Oyster Rockefeller years ago and loved it . It was made with the creamed spinach then Hollandaise sauce was added at the end before you broiled . It was simple oysters,cream spinach , Hollandaise sauce broiled . I had it in a restaurant in NYC . I made it at home and I love it !
Thank you so much Billy. We're having grilled shrimp, steamed lobster tail, and your recipe of the oysters Rockefeller. Thanks for the explanation of the different oysters. I'm down in Florida so, idk how easy it will be to them. Keep your awesome personality, and we are subscribed!!
try putting the hard to open oysters in a preheated oven at 350 degrees for around 3-5 mins. they will start to open. I really like the Kumamoto Oysters. Thanks
Ok I don't like oysters because they taste dirty, but you make want to fall in love with them. I might want to revisit these thanks Billy! Superbly done !
@@ChefBillyParisi Cool! I'm certainly going to give another try my friend requested for me to make oyster dressing... But I'm definitely doing your oyster appetizer for Christmas.😁😁❤️
New subscriber here! I love my Oysters Rockefeller, these look yummy. My go-to in NYC for these is The Old Homestead in the West Village, but now I'll try and make them myself!
I grew up in the midwest and hated any veggies especially spinach drowned in vinegar served in the German-influenced grade school cafeteria. In 1966 I was a wholesale travel agent in NYC and enjoyed free food and drink from hotel reps and airlines plugging their products. I got served oysters Rockefeller courtesy of Pan AM or TWA at the Plaza Hotel. I ate so much someone thought I was a waiter. I have not had this dish since 66 but I anticipate splurging my food stamp balance soon. YUM..
Chef, there’s oyster shucker gadget on Amazon. It’s super easy to use specially for a 75 y o mother like me. I gave one to my daughter for Christmas and we’ve used it twice already this January. Next time I will try your Rockefeller recipe. More success to you.
Oh my! It’s been a while since I’ve had these. Your opening description of oyster types will have me visiting The Oyster Bar in Grand Central NYC soon (if they’re open). Yum! I’ll make your recipe with whichever oysters 🦪 I can get locally, I’m sure it’ll be very delish with the ham and cheeses. An excellent first course.
I made this for Christmas Eve dinner, except I forgot prosciutto so I used bacon, and I had to do 5 dozen medium oysters from Washington Hood Canal where we farm oysters and wanted to shuck the day before so I put all the oysters in the fridge in a bowl with the liquor the day before. I prepared the same as the video except I put them in a buttered baking pan instead of in the shell and I used panko instead of bread crumbs. Turned out spectacular. I always cook my oysters over a fire or bread and pan fry, so this was completely different. Thanks for the video. I'm sure you know the difference, but you'd probably love it even more with pacific oysters.
Oh my goodness, Billy! These look so delicious! Thinking of adding these to our Christmas dinner along side with the crab legs and shrimp boil. Of coarse, being Italian, we're going to have a serving of ravioli.
question - being in mid-missouri, oysters in the shell are not available, but fresh oysters in containers from the pacific northwest are. can i use those with scallop shells that i've saved and get the same effect?
Interesting he says oysters aren’t cheap. I don’t think they’re expensive where I live in Jarnac, France. Can get a dozen grade 3 for between €7-€8. Will be definitely trying this recipe today.
Just made this recipe without subs or alterations. Big hit! Both cheeses and the prosciutto are salty so don't over salt the white sauce if you try this at home.
Did a charity oyster 1/2 shell and ham dinner and had 80-120 left over oysters. So doing fridays dinner at our club was asked to make these. So my dad and I bought the best ingredients. Used double boiled/bleached very nice shells to use instead of the orginal shells (presentation does matter I think) Oysters were from wye river Maryland . Everyone loved them... Note had some left over ingredients and tried using homemade potatoe balls to use up the ingedients , cause it added about 50-60 cents an oster and didn't want to waste it.. It was okay, but not as good as the oysters...
Interesting take, but they aren't Oysters Rockefeller. Oysters Parisi perhaps. The Oyster Rockefeller was developed at Antoine's in New Orleans. Having eaten them there, there is no question that they are the classic. While the restaurant will never divulge the recipe, a young waiter once whispered in my ear, "There is no spinach in our oysters rockefeller." SO the quest was on for that elusive, green ingredient. My nose and tongue have lead me to herb santo, available seasonally in our local farmer's market. It has a more herbal flavor than spinach, with a very strong licorice undertone. I also doubt the asiago cheese is necessary, and while any self respecting Italian (I consider myself to be a convert), would cringe at the thought of cheese on any sort of fish dish, fresh parmigiano is essential. Otherwise, well done. The pre-cooking the oysters and adding chardonnay is also an interesting take.
Thank you for reminding people to use an oyster knife and not a regular knife. Im an oyster wholesaler and when I go to Vietnam I cringe so bad when I watch our clients opening oysters through the mouth with a meat cleaver
So what changed? How did you go from not liking it the first time to loving it now? I've tried an oyster once and didn't like it also. The way I tried it was deep fried oysters and I didn't like the texture (was like snot) and the flavor wasn't good enough to get pass the texture.
This is very different than our recipe! We don't precook the oysters, no cream, and it has PERNOD in it! Tons of cooked down spinach, parsley, and celery, it's cooked in the parcooked bacon fat
O MY Lord! If I was 40 yrs younger, I would hunt U down & make U fall 4 me, so U would invite me to UR home 4 drinks & appetizers so U could make this 4 me :) Damn, growing old takes away all the fun :( This IS AMAZING !!!
3 mistakes. 1) Never go with the oysters in the frying pan. You've spoiled their original flavor. Whatever sauce you make is added to the shell but the mulluscum is never removed. 2) The breadcrumbs are completely unnecessary. 3) The flavor of the ham is very intense and completely overpowers the flavor of the oysters. But obviously you needed to put them together as you ruined their flavor in the frying pan.
You are a great chef, but that repetitive music is sooooo unnecessary, too loud and distracting from your great instruction. Please, you don't need music. If you must, add it only as soft background, if at all. Thank you.
This is not an opinion, it is fact. Oysters have very little to no taste to them. Thats why you have to add ingredients to them. I use to eat them raw with a little Tabasco. All you taste is Tabasco sauce,NOTHING else. Right now I am shopping for ingredients to make 2 Oysters dishes ,Rockefeller being one of them BUT. .....I am going to add a baby scallop to each shell.
Might be a delicious dish, for me, twice cooked Oysters is a no no. Bye the way, you can't change the cooking procedure & most of the ingredients and still call it Oysters Rockefeller.
This may be a good dish, but it IS NOT oysters Rockefeller. If you had ever had oysters Rockefeller at Antoine's in New Orleans, the originator of the dish, you would know better. You can only take just so much creative license with a dish before you have adulterated it beyond recognition. Rename the dish and quit perpetuating the spinach, cream, cheese and bacon lie. Calling this "oysters Rockefeller" is like calling a grilled split lobster tail served with garlic butter, "lobster Thermidor" or buying a red Corvette and telling everyone it's a Ferrari.
So I've tried this recipe and it is a fantastic cream sauce and a fantastic Rockefeller your analogy is like saying it's a tissue not a kleenex. They may be a little different but they are the same in the end.
Aloha Chef, I couldn't get oysters in the shell so I bought the ones with no shell in the plastic container and used aluminum foil lined in a muffin pan. The white wine saute really added some nice flavor to the oysters as well as that sauce! I am so happy I made this. It was easy to follow and tasted absolutely divine!!! Thank you!!!
Aloha!
I had Oyster Rockefeller years ago and loved it . It was made with the creamed spinach then Hollandaise sauce was added at the end before you broiled . It was simple oysters,cream spinach , Hollandaise sauce broiled . I had it in a restaurant in NYC . I made it at home and I love it !
I had that same recipe in Houston Texas in the 70’s and fell in love.. I love oysters any way presented. Never met a bad oyster!!!
I appreciate the quickness and to the point
Easy to take notes and do it, no messing around with backing up the video all the time
Interesting take on a classic dish ... Thanks for sharing!!
Oh my goodness Mr.P my husband and I love this recipe I will be making this recipe often thank you so very much may God Bless the Chef 🙏
So good!!
Thank you so much Billy. We're having grilled shrimp, steamed lobster tail, and your recipe of the oysters Rockefeller. Thanks for the explanation of the different oysters. I'm down in Florida so, idk how easy it will be to them. Keep your awesome personality, and we are subscribed!!
Thank you so kindly!!
I made these last Saturday, it's an absolutely delicious dish! Loved it! Thanks Chef Billy!
I made a spaghetti squash rockafeller. thanks for the ingredients and instructions in the description!!
This is actively making me salivate. Awesome video, will try it out very soon
I love oysters! Roasted and raw, it’s such a festive , indulgent look when you see a platter of fresh oysters!
So good!!
People eat raw oysters?
try putting the hard to open oysters in a preheated oven at 350 degrees for around 3-5 mins. they will start to open. I really like the Kumamoto Oysters. Thanks
I love oysters so much -- thank you for sharing your recipes Chef Billy , I'll definitely try to make it.
Welcome!
Ok I don't like oysters because they taste dirty, but you make want to fall in love with them. I might want to revisit these thanks Billy! Superbly done !
@@ChefBillyParisi Cool! I'm certainly going to give another try my friend requested for me to make oyster dressing... But I'm definitely doing your oyster appetizer for Christmas.😁😁❤️
@@ChefBillyParisi 😊 Thanks! I sure will.
😍I love it😍 So easy too! Love oysters😍 thank you😍
New subscriber here! I love my Oysters Rockefeller, these look yummy. My go-to in NYC for these is The Old Homestead in the West Village, but now I'll try and make them myself!
I grew up in the midwest and hated any veggies especially spinach drowned in vinegar served in the German-influenced grade school cafeteria. In 1966 I was a wholesale travel agent in NYC and enjoyed free food and drink from hotel reps and airlines plugging their products. I got served oysters Rockefeller courtesy of Pan AM or TWA at the Plaza Hotel. I ate so much someone thought I was a waiter. I have not had this dish since 66 but I anticipate splurging my food stamp balance soon. YUM..
Chef, there’s oyster shucker gadget on Amazon. It’s super easy to use specially for a 75 y o mother like me. I gave one to my daughter for Christmas and we’ve used it twice already this January. Next time I will try your Rockefeller recipe. More success to you.
amazing and delicious !!! Thank chef ❤️
You are correct Chef...oyster Rockefeller is the best❣
so good!!
This dish is going to be perfect with some perfect Sydney Rock or Pacific Oysters - best in the world!
@@ChefBillyParisi we'll have some waiting for you when you come visit us down under!
I love your recipe so much… awesome 👏
Did you try the recipes?
Great video and recipe!
Oh my! It’s been a while since I’ve had these. Your opening description of oyster types will have me visiting The Oyster Bar in Grand Central NYC soon (if they’re open). Yum! I’ll make your recipe with whichever oysters 🦪 I can get locally, I’m sure it’ll be very delish with the ham and cheeses. An excellent first course.
I love this dish, maybe one day
I made this for Christmas Eve dinner, except I forgot prosciutto so I used bacon, and I had to do 5 dozen medium oysters from Washington Hood Canal where we farm oysters and wanted to shuck the day before so I put all the oysters in the fridge in a bowl with the liquor the day before. I prepared the same as the video except I put them in a buttered baking pan instead of in the shell and I used panko instead of bread crumbs. Turned out spectacular. I always cook my oysters over a fire or bread and pan fry, so this was completely different. Thanks for the video. I'm sure you know the difference, but you'd probably love it even more with pacific oysters.
Sounds delicious man, nice work!!
Oh my goodness, Billy! These look so delicious! Thinking of adding these to our Christmas dinner along side with the crab legs and shrimp boil. Of coarse, being Italian, we're going to have a serving of ravioli.
Thanks, Billy that looks like an amazing appetizer for date night.
Tried this dish a few weeks ago after only ever having the raw shuck for years and WOW! such a great recipe
Thanks for giving it a shot!!
Awesome video👍. Just had a friend give me a fresh sack of oysters and did some similar. Thanks for the great video!😀
Nice.
Love this!!!!!
I immediately subscribed to your Channel! I love how easy you make that delicious food😍 thank you😍
Great!!
Made this last night and it was amazing
Awesome
question - being in mid-missouri, oysters in the shell are not available, but fresh oysters in containers from the pacific northwest are. can i use those with scallop shells that i've saved and get the same effect?
Interesting he says oysters aren’t cheap. I don’t think they’re expensive where I live in Jarnac, France. Can get a dozen grade 3 for between €7-€8. Will be definitely trying this recipe today.
Location, location location.
Just made this recipe without subs or alterations. Big hit! Both cheeses and the prosciutto are salty so don't over salt the white sauce if you try this at home.
Looks Soo yum
Great video you deserve more views.
Thanks for the love!
Can the spinach and sauce be refrigerated and use the next day for the same thing?
Heaven is right!If a guy cooked that for me....Mmmm
Did a charity oyster 1/2 shell and ham dinner and had 80-120 left over oysters. So doing fridays dinner at our club was asked to make these. So my dad and I bought the best ingredients. Used double boiled/bleached very nice shells to use instead of the orginal shells (presentation does matter I think) Oysters were from wye river Maryland . Everyone loved them... Note had some left over ingredients and tried using homemade potatoe balls to use up the ingedients , cause it added about 50-60 cents an oster and didn't want to waste it.. It was okay, but not as good as the oysters...
It’s funny how our tastes change and mature over time.
Totally!
My favorite
That looks so good! Can I substitute the ham with something else? I'm surprised you still like oysters with so many oyster mishaps.
So good!
So good
I also would like to learn how to cook alfredo sauce, with 5 cheese! If you can help me? Thank you
I put my Chardonnay in my cheese sauce and use bacon and finely processed panko crumbs or croutons.
Chef, there’s oyster opener gadget online. Super safe & easy to use.
Really useful
Thank you!!!!!!!!!
Atlast one recipe with cooked oyesters
where does the asiago cheese come in?
Bellissimo....
you gotta add pernod or some sort of fennel licorice liquor for the right taste.
Interesting take, but they aren't Oysters Rockefeller. Oysters Parisi perhaps. The Oyster Rockefeller was developed at Antoine's in New Orleans. Having eaten them there, there is no question that they are the classic. While the restaurant will never divulge the recipe, a young waiter once whispered in my ear, "There is no spinach in our oysters rockefeller." SO the quest was on for that elusive, green ingredient. My nose and tongue have lead me to herb santo, available seasonally in our local farmer's market. It has a more herbal flavor than spinach, with a very strong licorice undertone. I also doubt the asiago cheese is necessary, and while any self respecting Italian (I consider myself to be a convert), would cringe at the thought of cheese on any sort of fish dish, fresh parmigiano is essential. Otherwise, well done. The pre-cooking the oysters and adding chardonnay is also an interesting take.
Chef: I got to eat this
Me: But you left the plate.
I have a osyter that is very good
Yummmmmm
Dude you are killing me this is amazing well done my man thanks from south australia❤
Not right for Rockefeller, but my favorite oyster is the Kumamoto.
Thank you for reminding people to use an oyster knife and not a regular knife. Im an oyster wholesaler and when I go to Vietnam I cringe so bad when I watch our clients opening oysters through the mouth with a meat cleaver
Scary!!!
It seems ppl could do the same with just a screwdriver instead of having to purchase yet another knife.
I’ll have to take my chances in a restaurant, too much work😊
It's not that bad, plus you never know how long fresh oysters are sitting around at a restaurant for.
😂😂
So what changed? How did you go from not liking it the first time to loving it now? I've tried an oyster once and didn't like it also. The way I tried it was deep fried oysters and I didn't like the texture (was like snot) and the flavor wasn't good enough to get pass the texture.
Yeah it just took some time really. Kept trying them different ways until I learned to appreciate it I think.
Are you doing well these days?
He starts actually cooking half way thru.
Interesting fact. No one but the originators know the recipe.
Hey did you ever think of GRATING the GARLIC . dahhhhh
Great Shucking Recipe!!!
The fact you don’t like raw oyster scares me… but I’ll try it
Didn’t*
This is very different than our recipe! We don't precook the oysters, no cream, and it has PERNOD in it! Tons of cooked down spinach, parsley, and celery, it's cooked in the parcooked bacon fat
oysters for people that don't like oysters
What if you don’t wanna use wine
It’s ok not to use
I like Oysters Bienville better but Rockefeller is still good
O MY Lord! If I was 40 yrs younger, I would hunt U down & make U fall 4 me, so U would invite me to UR home 4 drinks & appetizers so U could make this 4 me :) Damn, growing old takes away all the fun :( This IS AMAZING !!!
3 mistakes. 1) Never go with the oysters in the frying pan. You've spoiled their original flavor. Whatever sauce you make is added to the shell but the mulluscum is never removed. 2) The breadcrumbs are completely unnecessary. 3) The flavor of the ham is very intense and completely overpowers the flavor of the oysters. But obviously you needed to put them together as you ruined their flavor in the frying pan.
You should use gloves to shuck oysters
OMG
Yeah nah, this aint rockefeller, looks nice though
I can eat 50 eg....er, oysters Rock. :D
2:25 You suer you're talking about oysters?
Get your mind out the gutter
You are a great chef, but that repetitive music is sooooo unnecessary, too loud and distracting from your great instruction. Please, you don't need music. If you must, add it only as soft background, if at all. Thank you.
This video is 6 years old. Please watch some more recent videos :-)
Not long enough under the broiler
We’re the hell am I supposed get oysters
Am I evil for putting bacon??? 😛
This is not an opinion, it is fact.
Oysters have very little to no taste to them. Thats why you have to add ingredients to them. I use to eat them raw with a little Tabasco. All you taste is Tabasco sauce,NOTHING else.
Right now I am shopping for ingredients to make 2 Oysters dishes ,Rockefeller being one of them BUT. .....I am going to add a baby scallop to each shell.
you lost me at 'whatup?'
Cool
Really?
honestly. so unexpected
No one cares
Might be a delicious dish, for me, twice cooked Oysters is a no no. Bye the way, you can't change the cooking procedure & most of the ingredients and still call it Oysters Rockefeller.
This may be a good dish, but it IS NOT oysters Rockefeller. If you had ever had oysters Rockefeller at Antoine's in New Orleans, the originator of the dish, you would know better. You can only take just so much creative license with a dish before you have adulterated it beyond recognition. Rename the dish and quit perpetuating the spinach, cream, cheese and bacon lie. Calling this "oysters Rockefeller" is like calling a grilled split lobster tail served with garlic butter, "lobster Thermidor" or buying a red Corvette and telling everyone it's a Ferrari.
I was waiting for someone from New Orleans or someone who has been there and tried the real thing to pop up.
So I've tried this recipe and it is a fantastic cream sauce and a fantastic Rockefeller your analogy is like saying it's a tissue not a kleenex. They may be a little different but they are the same in the end.
Cry harder!
@@Crackingupcomments So, if I make you a ham sandwich with sardines instead of ham, it's the same thing, right? Fucking moron.
This is more like Oysters Florentine
Too much adjectives!!
Not a good recipe format. Talking too much and no time to observe what you are trying to do
Well I went from 5k subs to over 420k subs in 3 years when I switched to this format…
What a waste to slurp oysters!
How many times is this guy going to say "dude" ?? Nerd is trying to throw that street slang around, but it ain't working.👎👎😇😇
Hmnnnnm can you even taste the oyster after all the additive!! Like your hiding the oysters taste in this recipe.
What do you think Rockefeller is?
That isn't Oysters Rockefeller, that is his own dish that he created.