Oysters Rockefeller is a rich seafood appetizer. This recipe adds three types of cheese to the creamy sauce for an even more decadent version of the classic.
Ingredients
- fresh, unopened oysters: 48 piece
- ½ cups beer: 1 piece
- garlic: 2 clove
- black peppercorns: 7 piece
- seasoned salt: (to taste)
- butter: 0.5 cup
- onion: 1 piece (chopped)
- clove garlic: 1 piece (crushed)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- ounces Monterey Jack cheese: 8 piece (shredded)
- ounces Fontina cheese: 8 piece (shredded)
- ounces mozzarella cheese: 8 piece (shredded)
- milk: 0.5 cup
- salt: 2 tsp (to taste)
- ground black pepper: 1 tsp
- fine bread crumbs: 2 Tbsp
Metric Conversion
Stages of cooking
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Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool. Dotdash Meredith Food Studios
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Preheat the oven to 425 degrees F (220 degrees C.)
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Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet. Dotdash Meredith Food Studios
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Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs. Dotdash Meredith Food Studios
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Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes. DOTDASH MEREDITH FOOD STUDIOS
