| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 18 | lg | Raw oysters |
| 2 | c | Spinach; cooked and well drained |
| 1/4 | c | Chopped onion |
| 1 | tb | Chopped parsley |
| 1/4 | ts | Celery salt |
| 1/4 | ts | Salt |
| 3 | dr | Hot sauce |
| 1/4 | c | Soft bread crumbs |
| 3 | tb | Butter |
| Lemon slices |
INSTRUCTIONS
Open oysters; remove from shells; drain. Reserve halves of shell. Fill 6 individual heat-proof dishes with rock salt (or use one large pan). Place 3 reserved shells in each dish; put an oyster in each shell. Put spinach, onion and parlsey through food grinder using fine blade, or whirl in blender 1 min. Add celery salt, salt, hot sauce and bread crumbs. Cook in butter 5 min. Spoon about 1 tbsp of spinach mixture over each oyster. Bake at 400* for 10 min. or until well heated and sauce is bubbly. Serve with lemon slices. Posted to Bakery-Shoppe Digest V1 #445 by slea@hightowerservices.com (Shawn Zehnder Lea) on Dec 10, 1997
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