It’s often considered a tradition to eat seafood on New Year’s, so maybe try serving up oysters for your family and friends this year! This month's recipe, from Cassandra Kennedy at Allrecipes, offers a new take on the classic oysters rockefeller dish. Planning to use this for your Christmas dinner too? You’ll rockin’ around the Christmas tree with these rockin’ oysters!
Winter is known as the best season for oysters, so get your fill from your local grower and get to know what fresh North Carolina seafood tastes like!
48 fresh, unopened oysters
1 ½ cups beer
2 cloves garlic
seasoned salt to taste
7 black peppercorns
½ cup butter
1 onion, chopped
1 clove garlic, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
½ cup milk
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs
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.
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.)
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.
Bake until golden and bubbly, approximately 8 to 10 minutes.