24 oysters in shells
Rock salt or crumbled aluminium foil
1 10-ounce package frozen chopped spinach, cooked and
drained 1
25 mL chopped onion 2 tbsp.
25 mL snipped parsley 2 tbsp.
25 mL butter or margarine, melted 2 tbsp
1 mL salt ½ tsp
Several drops bottled hot pepper sauce
Dash pepper
50 mL fine dry bread crumbs (1 slice)1/4 cup
15 mL butter or margarine, melted 1 tbsp
Open oyster shells. With knife, remove oysters from shells and pat oysters dry with paper towelling. Wash the shells. Place one oyster in the deep half of each oyster shell.
Line a shallow baking pan with rock salt to about ½ inch depth or use aluminium foil to keep shells from tipping. Arrange oysters in shells on the salt or foil.
Press all excess water from cooked spinach. In mixing bowl combine drained spinach, chopped onion, snipped parsley, 2 tbsp. butter or margarine, salt, bottled hot pepper sauce, and pepper. Spread about 1 tbsp. of spinach mixture over each oyster in shell.
In small bowl toss together the fine dry bread crumbs and 1 tbsp melted butter or margarine. Sprinkle each oyster with about ½ tsp. of the buttered crumbs. Bake oysters in 425 F oven for about 10 minutes or till done.
Makes 24 appetizers.
Wine Note: Pair with Jost Cote de Bras D'Or Cayuga
Special thank you to Valley Wine Tours for their wine pairings.
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