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.
Prep Time::30 mins
Cook Time::30 mins
Total Time:: 1 hr
Servings::16
Ingredients
48 fresh, unopened oysters
1 ½ cups beer
2 cloves garlic
7 black peppercorns
seasoned salt to taste
½ 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
½ cup milk
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs
Directions
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
Preheat the oven to 425 degrees F (220 degrees C.)
Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.
Dotdash Meredith Food Studios
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
Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes.
DOTDASH MEREDITH FOOD STUDIOS