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Rockin' Oysters Rockefeller
Rockin' Oysters Rockefeller
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Half shell oysters topped with creamy sauce, bread crumbs, and baked until golden.
Ingredients:
  • 48 fresh, unopened oysters
  • 1.5 cups beer
  • 2 cloves garlic
  • 7 black peppercorns
  • seasoned salt to taste
  • 0.5 cup butter
  • 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
  • 0.5 cup milk
  • 2 teaspoons salt, or to taste
  • 1 teaspoon ground black pepper
  • 2 tablespoons fine bread crumbs
Instructions:
  • Prepare the oysters by cleaning them thoroughly. Transfer them to a sizeable stockpot. Add beer and sufficient water to submerge the oysters completely. Toss in 2 cloves of garlic, peppercorns, and seasoned salt. Bring the mixture to a boil, then take it off the heat, strain, and allow it to cool.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • After chilling the oysters, remove and discard the top shell. Place the oysters on a baking sheet.
  • In a saucepan over medium heat, melt butter. Saute onion and garlic in the butter until soft. Add spinach, Monterey Jack, fontina, and mozzarella cheese; cook until cheese melts. Stir in milk and season with salt and pepper. Spoon the sauce over each oyster in shells and sprinkle with bread crumbs.
  • Bake in the hot oven until golden and bubbly, about 8 to 10 minutes.

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