Recipe By Cassandra Kennedy
Rating
Published Jul 3rd
Prep 30m Cook 30m Additional - Ready In 60m
Servings 16 servings Calories 248.2

This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, ‘I love you!!!’

Recipe Ingredients

  • 48 fresh, unopened oysters
  • 1 ½ cups beer
  • 2 cloves garlic
  • seasoned salt to taste
  • 7 black peppercorns
  • 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

Cooking Directions

  1. 1 Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
  2. 2 Once 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. 3 Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
  4. 4 Bake until golden and bubbly, approximately 8 to 10 minutes.

Nutrition Facts

  • Calories 248.2
  • Carbohydrate 5.3 g
  • Cholesterol 65.7 mg
  • Fat 17.4 g
  • Fiber 0.8 g
  • Protein 16.4 g
  • Saturated Fat 10.7 g
  • Sodium 652.2 mg
  • Sugar 1.7 g

Reviews

  1. I'm sorry but this was a big glob of cheese. Oysters Rockerfeller should be more spinach. I should have know better when I saw 8oz of 3 different cheeses and only on 10oz pkg spinach.
  2. Added 6-8 slices of bacon crumbled into the cheese. Also splashed each oyster with pernod before baking and after baking. no joke the best oysters rockefeller i've ever had in my entire life
  3. I have never prepared oysters before and was a little concerned about all the work needed to prepare them. It was so worth it! I made these for my boyfriend last night and he loved the recipe. I did however make a couple of small changes. I boiled the oysters for 7 minutes omitted the - Read more ...
  4. The BEST!!! We have been making Oysters Rockefeller as a "traditional appetizer" for Christmas Eve for years. We have tried recipe after recipe. A friend had been suggesting allrecipes.com for years for receipes in general and I took a chance on the oysters this year...WOW! We are blown away! This is now "THE RECIPE" we - Read more ...
  5. To die for! Did add a couple slices of crumbled bacon to the mix and I eliminated the mozzarella cheese because it has limited taste and makes the mix too stringy. The only other minor change was to drizzle just a little butter with a hint of lemon before serving. Thanks for the inspiration!
  6. one word Magnificent!!!!!!
  7. I loved this recipe, let alone tasting great, in boiling them it was so easy to open the oysters and I was surprised to see they were still raw. I will definitely make these again! Sandy
  8. I made this for New Year's eve for my husband and I. These were delicious and very easy to make. I couldn't find fontina cheese but used guyere instead and omitted all added salt. They were plenty salty! Thanks for wonderful appetizer Cassandra.
  9. I'm a landlocked sailor living in Kentucky and one of my favorite treats is oysters Rockefeller. I go to the ocean often and these are as god as any that I have had anywhere. I did cheat a little and add some crumbled bacon to your recipe. Thanks for the treat.
  10. These were delicious & made a wonderful presentation! I couldn't find Fontina cheese so used Gouda instead. They were a bit on the salty side so would recommend omitting the salt altogether.

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