Fontina Oysters Rockefeller

    1 hour

    This is my version of the classic Oysters Rockefeller. It uses fontina cheese which is a soft Italian cheese.

    126 people made this

    Serves: 16 

    • 48 fresh, unopened oysters
    • 1 1/2 cups (375ml) beer
    • 2 cloves garlic
    • seasoned salt to taste
    • 7 black peppercorns
    • 125g butter
    • 1 onion, chopped
    • 1 clove garlic, crushed
    • 300g frozen chopped spinach, thawed and drained
    • 500g fontina cheese, grated
    • 250g mozzarella cheese, grated
    • 1/2 cup (125ml) milk
    • 2 teaspoons salt, or to taste
    • 1 teaspoon ground black pepper
    • 2 tablespoons fine bread crumbs

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. 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.
    2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking tray. Preheat oven to 220 degrees C.
    3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low and stir in spinach and cheese. 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.
    4. Bake until golden and bubbly, approximately 8 to 10 minutes.

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    Reviews in English (115)


    The BEST!!! We have been making Oysters Rockefeller as a "traditional appetizer" for Christmas Eve for years. We have tried recipe after recipe. A friend had been suggesting for years for receipes in general and I took a chance on the oysters this year...WOW! We are blown away! This is now "THE RECIPE" we will use...the search is over. Do as others say and leave out the mozzarella cheese...everything else is perfect! Can't wait to use for other searches! I'm hooked!  -  25 Dec 2006  (Review from Allrecipes USA and Canada)


    To die for! Did add a couple slices of crumbled bacon to the mix and I eliminated the mozzarella cheese because it has limited taste and makes the mix too stringy. The only other minor change was to drizzle just a little butter with a hint of lemon before serving. Thanks for the inspiration!  -  10 Feb 2005  (Review from Allrecipes USA and Canada)


    I loved this recipe, let alone tasting great, in boiling them it was so easy to open the oysters and I was surprised to see they were still raw. I will definitely make these again! Sandy  -  17 Jan 2002  (Review from Allrecipes USA and Canada)