Oysters Rockefeller Delight

Rinse oysters and prepare them for cooking by removing any visible debris. Place the cleaned oysters in a large stockpot and pour in beer, making sure they are completely submerged. Add 2 cloves of minced garlic, peppercorns, and a pinch of seasoned salt to the pot. Bring the mixture to a rolling boil before reducing the heat and letting it simmer.

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). This high temperature will help create a golden-brown crust on the oysters.

Once the oysters have cooled, carefully pry off their top shells and discard them. Arrange the oyster shells on a baking sheet in a single layer.

Melt butter in a saucepan over medium heat and cook sliced onions until they are soft and translucent. Add minced garlic to the saucepan and continue cooking for another minute. Reduce the heat to low and stir in a handful of fresh spinach, shredded Monterey Jack cheese, sliced fontina cheese, and mozzarella cheese. Cook the mixture until the cheese has melted and is smooth, stirring constantly.

Stir in a splash of milk to create a creamy sauce. Season the sauce with salt and pepper to taste. Spoon the cheese sauce over each oyster, filling the shell just enough.

Sprinkle a layer of bread crumbs over the top of each oyster to add texture and crunch. Bake the oysters in the preheated oven for 8-10 minutes, or until they are golden brown and bubbly.