Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine’s by Chef Jules Alciatore. Jules developed the dish due to a shortage of escargot, substituting locally available oysters. The dish was named Oysters Rockefeller after John D. Rockefeller, the wealthiest American at the time, for its extremely rich flavor profile. Check out my decadently delicious version of this classic using locally farmed Block Island oysters.
The Oysters:
18 to 24 fresh oysters (depending on size)
½ cup dry white wine
¾ to 1 cup sea salt
Read more on the Block Island Times website