Oysters Rockefeller

Directions:

1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 3 cloves garlic. Bring to a boil. Remove from heat, drain, and cool.
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.
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 and cheeses. Cook until the cheese melts,  making sure to stir frequently. Stir in the milk and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.

Bake until golden and bubbly, approximately 8 to 10 minutes.

Photo courtesy of:

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Ingredients

  • ​
48 fresh, unopened oysters
  • 1 1/2 cups of your favorite Veggie Wagon Microbrew
  • 3 cloves garlic
  • 1/2 cup butter
  • ​
1 onion, chopped
  • ​
2 clove garlic, crushed
  • ​
1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 8 ounces Ashe County Garlic Chive Parsley Cheese, shredded
  • ​
8 ounces Veggie Wagon Handmade Mozzarella cheese, shredded
  • 1/2 cup milk
  • ​
2 teaspoons salt, or to taste
  • ​
1 teaspoon ground black pepper
  • ​
2 tablespoons fine bread crumbs
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