Ingredients

• 48 fresh , unopened oysters
• 1.5 cups beer
• 2 cloves garlic
• 7 blacks peppercorns
• seasoned salt to taste
• 0.5 cups butter
• 1 onion , chopped
• 1 clove garlic , crushed
• 1 , 10 ounce
• 8 ounces Monterey Jack cheese , shredded
• 8 ounces fontina cheese , shredded
• 8 ounces mozzarella cheese , shredded
• 0.5 cups milk
• 2 teaspoons salt , or to taste
• 1 teaspoon ground black pepper
• 2 tablespoons fine bread crumbs

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.

Nutrition per serving