Oysters Rockefeller


48 unopened oysters

1 1/2 cups beer

salt to taste

7 black peppercorns

1/2 cup butter

1 onion,chopped

1 clove garlic

1 (10 oz)  spinach

8 oz shredded Monteray Jack Cheese

8 oz fontina cheese shredded

8oz mozzarella cheese shredded

1/2 cup milk

1 teaspoon ground  black pepper

2 tablespoons of fine bread crumbs

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

Preheat oven to 425 F

Once the oysters are cooled, break off the top shell and arrange on baking sheet. In a saucepan melt butter and add garlic and onion. Cook until soft. Reduce heat to low, stir in spinach, Monteray Jack, fontina and mozzarella . Cook until cheese melts, stirring frequently. Stir in mlk and season with salt and pepper. Spoon over each oyster, just filling the shell. Sprinkle with bread crumbs and bake until golden and bubbly. Approximately 8-10 minutes. ENJOY !