4.8
(156)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Step 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 (220 degrees C.)
Step 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, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
Step 4
Bake until golden and bubbly, approximately 8 to 10 minutes.
Your folders
taste.com.au
5.0
(1)
30 minutes
Your folders
askchefdennis.com
4.8
(26)
40 minutes
Your folders
cooking.nytimes.com
4.0
(8)
Your folders
allrecipes.com
4.1
(33)
30 minutes
Your folders
skinnytaste.com
10 minutes
Your folders
foodandwine.com
Your folders
en.wikipedia.org
Your folders
copykat.com
5.0
(3)
10 minutes
Your folders
copykat.com
Your folders
southernliving.com
Your folders
food52.com
4.3
(7)
Your folders
cooking.nytimes.com
5.0
(131)
Your folders
allourway.com
5.0
(37)
28 minutes
Your folders
ricardocuisine.com
4.0
(16)
20 minutes
Your folders
thekitchn.com
Your folders
hungry-girl.com
40 minutes
Your folders
jazzyvegetarian.com
Your folders
marthastewart.com
3.4
(29)
Your folders
bonappetit.com
5.0
(1)