Rockin' Oysters Rockefeller
Ingredients
- 48 fresh, unopened oysters
- 1 ½ cups beer
- 2 cloves garlic
- 7 black peppercorns
- seasoned salt to taste
- 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
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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.
- Preheat the oven to 425 degrees F (220 degrees C.)
- Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.
- 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.
Source
Original recipe: View Original