This oysters Rockefeller recipe is a slight variation of the classic dish with the addition of 3 cheeses: Monterey Jack, mozzarella, and fontina.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
248 Calories
Recipe Instructions
Step 1
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.
Step 2
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.)
Step 3
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.
Step 4
Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes.
Ingredients
1 onion, chopped
2 cloves garlic
1 teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
