CookPal AI
Rockin' Oysters Rockefeller

Rockin' Oysters Rockefeller

Cost $20, save $15

Source: Recommended by CookPal

  • 30 Min
  • 16 Servings
  • $20

INGREDIENTS

  • Seafood

    • 🦪 48 fresh, unopened oysters

  • Beverages

    • 🍺 1 ½ cups beer

  • Spices and seasoning

    • 🧄 2 cloves garlic
    • 7 black peppercorns
    • 🧂 Seasoned salt to taste
    • 🧂 2 teaspoons salt, or to taste
    • 1 teaspoon ground black pepper

  • Dairy

    • 8 ounces Monterey Jack cheese, shredded
    • 8 ounces fontina cheese, shredded
    • 8 ounces mozzarella cheese, shredded
    • 🥛 ½ cup milk

  • Vegetables

    • 🧅 1 onion, chopped
    • 🧄 1 clove garlic, crushed
    • 🥬 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • Fats and oils

    • 🧈 ½ cup butter

  • Baking and grains

    • 🍞 2 tablespoons fine bread crumbs

STEPS

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

Preheat the oven to 425 degrees F (220 degrees C).

3

Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.

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

Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes.

NUTRIENTS

Per 1 serving

🔥

248

Calories

  • 16
    Protein
  • 5
    Carbs
  • 17
    Fats

💡 Thoroughly drain the spinach to prevent excess liquid in the sauce.If fresh oysters are unavailable, consider pre-shucked ones as a substitute, but halve the cooking time.Add a pinch of paprika to the breadcrumbs for an extra burst of color and flavor.