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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (10-ounce) package frozen chopped spinach |
1/2 cup butter |
1 1/2 garlic cloves, minced |
1/2 cup chopped fresh parsley |
1 tablespoon pernod |
1 tablespoon worcestershire sauce |
1 cup fine dry breadcrumbs |
1/4 teaspoon coarsely ground pepper |
1/4 teaspoon hot sauce |
1/4 teaspoon salt (optional) |
1 cup grated parmesan cheese |
36 fresh oysters (in the shell) |
rock salt |
Directions:
1. Cook and drain spinach. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute or until tender. Stir in spinach and parsley; gradually add Pernod, next 4 ingredients, and, if desired, salt. Remove spinach mixture from heat, and add Parmesan cheese.
2. Scrub oyster shells, and open; discard tops. Loosen meat, but leave it in the bottom shell. Make a bed of rock salt in a 15- x 10-inch jellyroll pan, and arrange oysters on the rock salt. Top oysters generously with spinach mixture. Bake at 450° for 10 minutes.
3. Alternate cooking method: Oysters may be cooked directly on a grill, covered, for 6 to 8 minutes.
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