Ingredients
16
16 servings
- •48 fresh, unopened oysters
- •1.5 cups beer
- •2 cloves garlic
- •7 black peppercorns
- •seasoned salt to taste
- •0.5 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
- •0.5 cup milk
- •2 teaspoons salt, or to taste
- •1 teaspoon ground black pepper
- •2 tablespoons fine bread crumbs
Instructions
- 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.
- 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.
- 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.
- Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes.
Nutritional Facts
Per 16 servings
- Calories: 248
- Carbohydrate: 5g
- Fat: 17g
- Fiber: 1g
- Protein: 16g
- Sugar: 2g
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