| Rock salt 24 oysters on the half shell 1 ten-ounce package frozen, chopped spinach 1/2 cup butter 1/4 cup green onions or scallions 1 tsp anchovy paste (optional) A few drops of Tabasco sauce |
1/4 cup finely chopped celery 1 clove of garlic, peeled and very finely chopped 1/2 tsp celery salt 1/4 tsp salt 2 tbsp lime juice 1/3 cup fine soft bread crumbs |
Heat oven to 450° F Spread rock salt in an even layer in the bottom of two jelly roll pans or other large, shallow baking dishes. (Rock salt keeps the shells level).
Arrange oysters on the half shell in the pans.
Cook spinach according to package directions and drain very well. Melt butter in a large skillet over moderately low heat (225° F). Remove skillet from heat. Add green onions, anchovy paste, celery, garlic, celery salt, salt, lime juice and Tabasco and blend well.
Add well-drained spinach and bread crumbs to butter mixture and stir to blend. Spoon some of the spinach mixture over each oyster.
Bake 5 to 7 minutes or until oysters curl at the edges. Serve immediately.
24 oysters in season (any month with an "R" in it!) will serve 4 people.
From "Some Favorite Recipes" of Scott Siddall, http://siddall.info