24 oysters (in shells)
1 cup butter
2 cups fresh spinach, cooked, drained
6 tablespoons Worcestershire
1 cup Gruyere cheese, grated

Shuck the oysters and scrub the shells. Brush the inside of each shell generously with melted butter and spread with a layer of spinach.

Dip oysters into Worcertershire sauce and place 2 on each shell.

Sprinkle with butter and Gruyere cheese.

Place oysters on a cookie sheet or shallow pan and broil quickly (450-500°F) only until the edges of the oyster curl.

Serve.

6 oysters for one average serving.

Submitted by: CM