Oysters Rockefeller

Serves 4

12 fresh, unopened oysters

1 cup beer [optional]

1 ½ cloves garlic, minced

1 teaspoon salt

5 peppercorns

¼ cup butter

½ onion, chopped

½ package (10 oz) spinach, frozen, chopped, thawed, drained

2 ounces Monterey Jack cheese, shredded

2 ounces Pecorino cheese, shredded

2 ounces Mozzarella cheese, shredded

¼ cup milk

Dash of hot sauce

½ teaspoon black pepper

½ tablespoon bread crumbs, fine

Clean oysters and place in a stockpot. Pour in beer and enough water to cover; add 1 clove minced garlic, salt, and peppercorns. Bring to a boil. Remove from heat, drain, and let cool.

Preheat oven to 425 degrees. Break off and discard top shell of oysters. Arrange oysters on baking sheet.

Melt butter in saucepan over medium heat. Cook onion and ½ clove garlic in butter until soft. Turn heat to low and add spinach and all cheeses. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper. Spoon sauce over each oyster to fill the shell. Sprinkle with bread crumbs.

Bake 8-10 minutes.