So, if you ordered a ham and cheese sandwich and I served you peanut butter and jelly, that would be ok, too? Oysters Rockefeller is an oyster on tbe half shell broiled with a compound butter that includes butter, watercress, celery, green onion, parsley, tarragon, bread crumbs, salt and pepper and Pernod. There's no roux, bacon or other random ingredients. People just put random shit on an oyster and call it oysters Rockefeller, and people who know what the dish is supposed to be aren't supposed to say anything, huh? If you go tona deli and order a Reuben sandwich, and get served smoked turkey on sourdough, don't complain because who says it has to rye bread, sauerkraut, pastrami, Swissand Russian dressing? Maybe I make mine with sourdough, turkey, cheese whiz and kimchi.

Which was best?

I have had it dozens of times. Never got ecoli. Not sure what drugs you are on.

Roux thickens the cream sauce.

Calm down Sparky, it is just a food tutorial. Not a political statement. Put it back in your pants. Sheesh!

Hey - you forgot to tell us how it's actually done... I mean, unless you just wanted to be a bitch and tear this guy down.

Although I agree with you, the original recipe is still a secret so you don't really know. I learned in the 80's and it was LOT'S of spinach, fennel, green onion and Pernod. Broil the oysters first, top with spinach mixture and then bechamel and then toast in a broiler to brown the bechamel. When people put bacon in it they are mixing it up with clams casino. And yes I know the rumor is the original was made with watercress, not spinach. I will always make it with spinach and fennel.

@@drk321 Dude, I worked at Brennan's in New Orleans where it was INVENTED. I KNOW the Goddamn recipe.