This recipe for Oysters Rockefeller is a bit of a twist on the original but will make your guest(s) swoon.

Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Min

Servings Per Recipe - 16 | Calories Per Serving 248
Recipe brought to us by Cassandra Kennedy

What You Need:

• 48 fresh, unopened oysters
• 1 1/2 cups of beer
• 2 cloves of garlic
• Seasoned salt to taste
• 7 black peppercorns
• 1/2 cup of butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 package (10 ounce) frozen chopped spinach, thawed and drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces fontina cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 1/2 cup of milk
• 2 teaspoons salt, or to taste
• 1 teaspoon ground black pepper
• 2 tablespoons fine bread crumbs

What You'll Need To Do:

1. Clean oysters and place in a large stock pot. Pour in beer and enough water to cover up the oysters. Add the 2 cloves of garlic, seasoned salt, and the 7 peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Once the 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 the onion and garlic in butter until they are soft. Reduce the heat to low and stir in the spinach, Monterey Jack, fontina cheese and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk and season with salt and pepper. 
4. Spoon the sauce over each oyster, just filling the shell.
5. Sprinkle the tops with bread crumbs.
6. Bake until golden and bubbly - approx. 8 to 10 minutes.

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