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Seattle, WA.


Oysters Rockefeller


  • 24 fresh unopened pacific coast oysters
  • 1 C amber beer
  • 1 clove of garlic
  • sea salt to taste
  • 3 black peppercorns
  • 1/3 C butter
  • 1/2 red onion, chopped
  • 1 clove of garlic, crushed
  • 5 oz. fresh spinach, cooked, patted dry
  • 4 oz. Monterey Jack cheese, shredded
  • 4 oz. mozzarella cheese, shredded
  • 4 oz. fontina cheese, shredded
  • 1 C milk
  • 2 T fine bread crumbs
  • salt and pepper to taste


Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
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 the milk, and 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.


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