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Oysters Rockefeller Recipe

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Oysters Rockefeller

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Serves 4 | 


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


  1. Clean oysters, and place in a large stockpot.
  2. 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.
  3. 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.)
  4. Melt butter in a saucepan over medium heat. Cook onion and crushed garlic in butter until soft.
  5. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella.
  6. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper.
  7. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
  8. Bake until golden and bubbly, approximately 8 to 10 minutes.
Course: Dinner
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