Oysters Rockefeller

Ingredients

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• 48 fresh, unopened oysters
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• 1 ½ cups beer
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• 2 cloves garlic
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• 7 black peppercorns
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• seasoned salt to taste
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• ½ cup butter
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• 1 onion, chopped
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• 1 clove garlic, crushed
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• 1 (10 ounce) package frozen chopped spinach, thawed and drained
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• 8 ounces Monterey Jack cheese, shredded
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• 8 ounces fontina cheese, shredded
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• 8 ounces mozzarella cheese, shredded
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• ½ cup milk
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• 2 teaspoons salt, or to taste
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• 1 teaspoon ground black pepper
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• 2 tablespoons fine bread crumbs
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Instructions

1. 1
   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.
2. 2
   Preheat the oven to 425 degrees F (220 degrees C.)
3. 3
   Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.
4. 4
   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.
5. 5
   Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes.