Oysters Rockefeller Recipe: A Rockin' Seafood Appetizer

Ingredients

• 48 fresh, unopened oysters
• 1.5 cups beer
• 2 cloves garlic
• 7 black peppercorns
• seasoned salt to taste
• 0.5 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
• 0.5 cup milk
• 2 teaspoons salt, or to taste
• 1 teaspoon ground black pepper
• 2 tablespoons fine bread crumbs

Instructions

1. Thoroughly clean the oysters, then place them in a large stockpot. Pour in the beer and enough water to fully cover the oysters. Add 2 cloves of garlic, peppercorns, and seasoned salt. Bring the mixture to a boil, then remove from heat, drain, and allow to cool completely.
2. Preheat your oven to 425 degrees F (220 degrees C).
3. Once the oysters have cooled, carefully break off and discard the top shell. Arrange the remaining oysters on a baking sheet.
4. Melt butter in a saucepan over medium heat. Cook the onion and garlic in the melted butter until they become soft. Reduce the heat to low, then stir in the spinach, Monterey Jack, fontina, and mozzarella cheeses. Cook until the cheese is completely melted, stirring frequently. Stir in milk, and season with salt and pepper to taste. Spoon the sauce generously over each oyster, filling the shell completely. Sprinkle evenly with bread crumbs.
5. Bake in the preheated oven until the oysters are golden brown and bubbly, approximately 8 to 10 minutes.

Nutrition

• Calories: 248 kcal
• Fat Content: 17 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 652 mg
• Protein Content: 16 g
• Cholesterol Content: 66 mg
• Carbohydrate Content: 5 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g