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Title: Oysters Rockefeller
Categories: Seafood, Greens, Cheese, Vegetables, Citrus
Yield: 36 servings

1 md Onion; fine chopped
1/2 c Butter; in cubes
9 oz Bag fresh spinach; torn
1 c Grated Romano cheese
1 tb Lemon juice
1/8 ts Pepper
2 lb Kosher salt
36 Fresh oysters in the shell;
- washed

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 15x10x1-in. 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/232ºC until oysters are plump,
6-8 minutes. Serve immediately.

Beth Walton, Eastham, Massachusetts

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

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