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Rockin Oysters Rockefeller

Ingredients:

4 dozen fresh oysters
1 (12 ounce) bottle beer
water
2 cloves garlic
seasoning salt
1/2 cup butter
7 cracked black peppercorns
1 onion, chopped
1 clove garlic, crushed
1 (12 ounce) package frozen spinach, thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces Fontina cheese, shredded
8 ounces mozzarela cheese
1/2 cup milk
2 teaspoons salt
1 teaspoon ground black pepper
fine bread crumbs, optional



Directions:

1. Clean oysters and place in a large stockpot. Add the beer, enough water to cover oysters, 2 cloves garlic, seasoning salt and peppercorns. Bring to boil. Remove from heat and drain and cool oysters.
2. Preheat oven to 420 degrees F (220 degrees C).
3. Once oysters are cooled. Break off the top shell and discard. Lay the oysters on baking sheet.
4. In a large saucepan, melt the butter. Add the onion and garlic, cook until soft. Stir in the spinach, Monterey Jack, fontina and mozzarella cheeses. Cook over low heat until melted. Stir in the milk, salt and pepper.
5. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs, if desired. Bake at 425 degrees F (220 degrees C) until golden and bubbly.