I am with grumblebee.
Oysters, at least to me, have a delicate flavor that can easily be overwhelmed by adding other ingredients.
I, too, much prefer them raw.
Did what I often do before I post and that is Google.
It seems that the original recipe is known only to the cooks at Antoine's restaurant in NO.
And that it has greenery, many say not spinach but cress or chives, and other stuff, maybe including cheese and bread crumbs.
Or a Hollandaise sauce.
Usually the cheese listed is Parmesan, although some, mercifully, seem to exclude it. (How one is going to taste an oyster with a bunch of of Parmesan cheese on it is something I cannot understand).
I guess my point is that if you are served a cooked oyster with some green stuff and other ingredients in it, one can call it Rockefeller.
Me, I'll be at the raw bar having clams, thank you.