16 to 18 oysters in shell, use a beer can opener to open shells at hinge)
1 pt. of oysters (fresh or frozen)
1 lb. rock salt
1 c. finely chopped parsley (or equivalent dried parsley)
2 pkg. frozen chopped spinach, thawed and drained
1 c. green onion tops
1 c. melted butter
10 drops Tabasco sauce
1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 c. Parmesan cheese
2/3 c. bread crumbs

Put parsley, onions, spinach through food processor until finely chopped into a paste.

Sprinkle Tabasco sauce on; then mix in bread crumbs, butter and seasoning. Mix well (may be made in advance and frozen or refrigerated). Return to room temperature for serving.

Open all oysters and use a sharp knife to loosen muscle. Place an oyster from the pint on each shell top. (Doubling the number of oysters).

Pour the rock salt on a rimmed cookie sheet (this provides a stable surface for the shells).

Place shells on the salt. Put about 1 tablespoon of spinach mixture on each oyster.

Bake at 450 degrees for 5 to 8 minutes or until heated through. Serve with small forks.

Shells may be washed and reused.