Rating: 5 stars
156 Ratings
  • 5 star values: 137
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3

This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'

Recipe Summary

cook:
30 mins
total:
1 hr
prep:
30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.

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  • 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 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.

Nutrition Facts

248 calories; protein 16.4g; carbohydrates 5.3g; fat 17.4g; cholesterol 65.7mg; sodium 652.2mg. Full Nutrition
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