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Oysters Rockefeller
Serves 4
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Ingredients:
| 12 unopened oysters, fresh |
| 1/4 cupsand 2 tablespoons beer |
| 1/2 clove clove |
| seasoned salt to taste |
| 2 tablespoons butter |
| 1/4 onion, chopped |
| 1/4 clove garlic, crushed |
| 1/4 (2.5 ounce) package frozen chopped spinach, thawed and drained |
| 2 ounces Monterey Jack cheese, shredded |
| 2 ounces fontina cheese, shredded |
| 2 ounces mozzarella cheese, shredded |
| 2 tablespoons milk |
| 1/2 teaspoons salt, or to taste |
| 1/4 teaspoon ground black pepper |
| 1 1/2 teaspoons fine bread crumbs |
Directions:
- Clean oysters, and place in a large stockpot.
- Pour in beer and enough water to cover oysters; add 1/2 clove garlic, seasoned salt. Bring to a boil. Remove from heat, drain, and cool.
- Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
- Melt butter in a saucepan over medium heat. Cook onion and crushed garlic in butter until soft.
- Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella.
- Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper.
- Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
- Bake until golden and bubbly, approximately 8 to 10 minutes.
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