Description
This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, ‘I love you!!!’
Ingredients
- 48 fresh, unopened oysters
- 1 ½ cups beer
- 2 cloves garlic
- seasoned salt to taste
- 7 black peppercorns
- ½ cup butter
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces fontina cheese, shredded
- 8 ounces mozzarella cheese, shredded
- ½ cup milk
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper
- 2 tablespoons fine bread crumbs
Instructions
- Clean oysters
- and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic
- peppercorns
- and seasoned salt. Bring to a boil. Remove from heat
- drain
- and cool.
- Once oysters are cooled
- break off and discard the top shell. Arrange oysters on a baking sheet. Preheat the oven to 425 degrees F (220 degrees C.)
- Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach
- Monterey Jack
- fontina
- and mozzarella. Cook until cheese melts
- stirring frequently. Stir in milk; season with salt and pepper. Spoon sauce over each oyster
- just filling the shell. Sprinkle with bread crumbs.
- Bake in the preheated oven until golden and bubbly
- approximately 8 to 10 minutes.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 16