30 fresh, Taylor Frozen Top-Off Oysters
1 1/2 cups beer
2 cloves garlic
Seasoned salt to taste
7 black peppercorns
1/2 cup butter
1 onion, chopped
1 clove garlic, crushed
10 ounces frozen chopped spinach, thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
1/2 cup milk
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
2 tablespoons fine breadcrumbs
Preheat oven to 425 degrees F
Wrap baking sheet with tin foil (You can also use rock salt if available) . Arrange top-off oysters on baking sheet about two inches apart. Place in oven to de-thaw until oven reaches 425.
Once at 425 degrees remove oysters to prepare sauce.
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 milk, and season with salt and pepper to liking.
Spoon sauce over each oyster, just filling the shell. Sprinkle with breadcrumbs. Place back in oven.
Bake until golden and bubbly. Approximately 8 to 10 minutes.