Oysters Rockefeller

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

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