Rockin’ Oysters Rockefeller


  1. 48 fresh, unopened oysters
  2. 1 1/2 cups beer
  3. 2 cloves garlic
  4. seasoned salt to taste
  5. 7 black peppercorns
  6. 1/2 cup butter
  7. 1 onion, chopped
  8. 1 clove garlic, crushed
  9. 1 (10 ounce) package frozen chopped spinach, thawed and drained
  10. 8 ounces Monterey Jack cheese, shredded
  11. 8 ounces fontina cheese, shredded
  12. 8 ounces mozzarella cheese, shredded
  13. 1/2 cup milk
  14. 2 teaspoons salt, or to taste
  15. 1 teaspoon ground black pepper
  16. 2 tablespoons fine bread crumbs


Cooking time: 60 minutes

  1. 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.
  2. 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.)
  3. 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.
  4. Bake until golden and bubbly, approximately 8 to 10 minutes.

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