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+---
+sidebar_position: 1
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Oysters Rockefeller
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A New Orleans Classic!
+    
+    ![image](@site/docs/seafood/static/oysters-rockefeller.png)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ```text title="Herb Mixture"
+    2 cups fresh spinach, chopped
+    1/4 cup unsalted butter
+    1/2 cup green onions, finely chopped
+    2 cloves garlic, minced
+    2 tablespoons fresh parsley, chopped
+    2 tablespoons Pernod or other anise-flavored liqueur
+    1/4 cup breadcrumbs
+    1/4 cup grated Parmesan cheese
+    Salt and cayenne pepper to taste
+    ```
+
+    ```text title="Base"
+    24 fresh oysters on the half shell
+    Rock salt for serving
+    Lemon wedges for serving
+    ```
+
+    <Admonition type="warning" title="Food Safety">
+      <p>Only buy oysters from reputable sources. Ensure they're tightly closed before shucking and discard any that are already open or have broken shells.</p>
+    </Admonition>
+
+    <Admonition type="info" title="Oyster Selection">
+      <p>Blue Point oysters are traditional, but you can use any fresh, medium-sized oysters. Gulf oysters tend to be larger, while Atlantic varieties are often brinier.</p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    1. Preheat oven to 450°F.
+    2. Prepare a baking sheet with a layer of rock salt about 1/2 inch deep.
+    3. In a large skillet over medium heat, melt the **butter**. Add **green onions** and **garlic**, cooking until softened (2-3 minutes).
+    4. Add **spinach** and cook until wilted (about 1 minute).
+    5. Stir in **parsley**, **Pernod**, **breadcrumbs**, and **Parmesan**. Season with **salt** and **cayenne** to taste.
+    6. Nestle the oyster shells in the rock salt to keep them level.
+    7. Top each **oyster** with the spinach mixture.
+    8. Bake for 10-12 minutes, until the edges of the oysters begin to curl and the topping is lightly browned.
+    9. Serve immediately with **lemon wedges**.
+
+    <Admonition type="tip" title="Shucking Tips">
+      <p>Use a proper oyster knife and thick glove. Insert the knife at the hinge and twist to pop the shell. Clean the knife between each oyster.</p>
+    </Admonition>
+
+    <Admonition type="caution" title="Temperature">
+      <p>Oysters should be kept cold (below 40°F) until ready to prepare. Once cooked, serve immediately.</p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="variations" label="Variations">
+    1. **Classic Style**: The recipe above is closest to the original Antoine's Restaurant version
+    2. **Modern Twist**: Add crispy bacon bits to the topping
+    3. **Herbaceous**: Include fresh tarragon and chervil in the herb mixture
+    4. **Spicy**: Add a dash of Tabasco sauce to each oyster before topping
+    
+    <Admonition type="info" title="History">
+      <p>Created at Antoine's Restaurant in New Orleans in 1899, this dish was named after John D. Rockefeller due to its rich green color, resembling the color of money.</p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    - Antoine's Restaurant Original Recipe
+    - https://www.foodandwine.com/recipes/oysters-rockefeller
+    - https://www.epicurious.com/recipes/food/views/oysters-rockefeller-102178
+  </TabItem>
+</Tabs> 
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