How to Make Oysters Rockefeller | Mardi Gras Recipes | Allrecipes.com

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and lower in saturated fat.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and adds a cheesy flavor.

Thoroughly rinse 24 fresh unopened oysters and place them in a large stock pot.

Discard any oysters that are open or cracked.

Pour in about half a can of beer and enough water to cover the oysters.

Add 1 crushed garlic clove, 4 black pepper corns, and seasoning salt to taste.

Bring the liquid to a boil and then remove the pot from the heat.

Drain the oysters and allow them to cool.

Once cooled, break off and discard the top shells.

Arrange the oysters in a single layer on a baking sheet lined with parchment paper.

Preheat the oven to 425°F (218°C).

Place half a stick of butter into a small saucepan over medium heat.

Once the butter has melted, add half a cup of chopped onion and 1 clove of minced garlic.

Soften the onion and garlic for about 2 minutes, then reduce the heat to low.

Add 5 oz of thawed and drained frozen spinach, 4 oz of shredded Monterey Jack cheese, 4 oz of shredded Fontina cheese, and 4 oz of shredded mozzarella cheese.

Stir until the cheeses melt, then add 1/4 cup of milk.

Season with salt and pepper to taste, adjusting as necessary since the cheeses may already contain salt.

Spoon the cheese sauce over each oyster, filling the shells to the edges without letting the sauce run over.

Sprinkle 1 tablespoon of fine breadcrumbs over the oysters.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens