MILLIONAIRES CLUB OYSTERS

Ingredients

24 fresh, unopened oysters

1½ cups beer

2 cloves garlic

7 black peppercorns

Seasoning salt to taste

1/2 c. butter

1 onion, chopped

1 clove garlic, crushed

1 lb. package frozen chopped spinach, thawed and drained

6 oz. Monterey Jack cheese, shredded

6 oz. fontina or smoked gouda cheese, shredded

6 oz. shredded parmesan

1/2 c. milk

2 tsp. salt, or to taste

1 tsp. ground black pepper

2 tbsp. fine bread crumbs

Preparation

Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoning salt. Bring to a boil. Remove from heat, drain, and cool. Preheat oven to 425°F. Once oysters are cool, break off and discard top shell. Arrange oysters on a baking sheet. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach and cheeses. Cook until cheese melts, stirring frequently. Stir in milk; 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.