| 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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