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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a little bit different than the classic dish, but you will not be dissapointed! Ingredients:
24 fresh, unopened oysters |
3/4 cups beer |
2 cloves garlic |
seasoned salt to taste |
4 black peppercorns |
1/4 cup butter |
1/2 onion, chopped |
1 clove garlic, crushed |
half of a 10 oz package frozen chopped spinach, thawed and drained well |
4 ounces shredded monterey jack cheese |
4 ounces shredded mozzarelle cheese |
4 ounces shredded fontina cheese |
1/4 cup milk 1 teaspoon salt, or to taste |
1/2 teaspoon black pepper |
2 tablespoons fine bread crumbs |
cooked crumbled bacon, optional |
Directions:
1. Clean the oysters and place in a large stockpot
2. Pour in the beer and enough water to cover the oysters
3. Add two cloves garlic, seasoned salt and peppercorns
4. Bring to a boilRemove from heat, drain and cool
5. Once oysters are cooled, break off and discard the top shell
6. Arrange the oysters on a baking sheet
7. Preheat oven to 425 degrees
8. Melt butter in a saucepan
9. Cook onion and crushed garlic in the butter until soft
10. Reduce heat to low, and stir in spinach and cheeses
11. Cook until cheese melts, stirring frequently
12. Stir in milk and season with salt and pepper
13. Spoon sauce over each oyster, just filling the shell
14. Sprinkle with bread crumbs and bacon
15. Bake until golden and bubbly about 8-10 minutes
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