Oysters Rockefeller

Quantities are for 16 fresh oysters.

1 beer

2 cloves garlic

1 tablespoon butter

1/8 onion, chopped

10 ounces fresh spinach

3 ounces of cheese (mozzarella, monterey jack, fontina)

1 tablespoon milk

3/4 teaspoon fine bread crumbs

Salt and pepper to taste
 

1. Scrub and clean oysters, and place in a large pot. Pour enough beer and water to cover oysters; add 1 clove garlic, salt and pepper. Bring to a boil and remove from heat, drain, and let cool.

2. Break off the top shell and place oysters on a baking sheet. Preheat oven to 425 degrees F. Melt butter in a saucepan over medium heat. Cook onion and remaining clove of garlic chopped, in butter. Simmer sauce and stir in spinach and cheese. Cook until cheese melts and stir in the milk, and season with salt and pepper.

3 Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs and bake until golden and bubbly, approximately 8 to 10 minutes.
Grilled Oysters

2 cloves garlic, finely minced

3 tablespoons extra virgin olive oil

3 tablespoons unsalted butter

1 teaspoon lemon juice

1/2 teaspoon chili pepper flakes (or substitute with dashes of Tabasco)

1/4 teaspoon salt

Cracked black pepper to taste

1 tablespoon finely minced parsley
 

1
Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat.
2
If you are a shuckmeister Shuck the oysters, spoon a little sauce in each oyster. Place the oysters on a bed of rock salt or rice in a small pan — and then place the entire pan inside a very hot, preheated grill or under a broiler. This steadies the oysters and prevents them from wobbling.  It’s best to wear long, sturdy BBQ gloves so you can handle the oysters by hand instead of using tongs, spoons or spatula. Cover and cook for 5-6 minutes or until the edges of oysters curl slightly. OR If you can’t shuckPlace the oysters on a bed of rock salt or rice in a small pan — and then place the entire pan inside a very hot, preheated grill or under a broiler for 1 minute. The oysters should now be slightly open. Quickly remove the oysters. Hold an oyster with an oven mitt and use a shucking knife (or a clean screwdriver if you don’t have one) to pry open the oyster. It should easily open. Spoon sauce into each oyster and return oysters to the grill. Cover and grill 4-5 minutes.
3
Serve and Enjoy!