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Title: Oysters Rockefeller
Categories: Seafood, Greens, Vegetables, Cheese, Chilies
Yield: 6 Servings

1 md Onion; fine chopped
1/2 c Butter; in cubes
9 oz Fresh spinach; torn
1 c Grated Romano cheese
1 tb Lemon juice
1/8 ts Cayenne pepper
2 lb Kosher salt
3 l Fresh oysters in the shell;
- washed
Hot sauce; to pass

In a large skillet, saute onion in butter until tender.
Add spinach; cook and stir until wilted. Remove from the
heat; stir in cheese, lemon juice and pepper.

Spread kosher salt into 2 ungreased 15" X 10" X 1"
baking pans. Shuck oysters, reserving oyster and its
liquid in bottom shell. Lightly press oyster shells down
into the salt, using salt to keep oysters level. Top
each with 2 1/2 tsp. spinach mixture.

Bake, uncovered, @ 450ºF/230ºC until oysters are plump,
6-8 minutes. Serve immediately.

Beth Walton, Eastham, Massachusetts

Makes: 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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