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-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/static/img/not-found.svg)
-  </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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