12 fresh oysters in shell or shucked oysters

SPINACH MIXTURE:

2 bunches of fresh spinach
1 tbsp. onion, finely chopped
1/4 c. white sauce
1 3/4 c. white sauce
1/4 c. Parmesan cheese, coarsely grated
Rock salt
2 sprigs fresh parsley
Cold water
Salt and pepper
1/8 tsp. nutmeg
2 tbsp. butter
1 lemon, cut into wedges

Put each oyster on the deepest side of oyster shell. Wash and stem spinach. Discard any limp or discolored leaves. Blanch spinach by dropping it into a saucepan of boiling water, then drain. Finely chop spinach and put it in a bowl.

Saute onion in butter in a skillet on medium heat until onion in bowl in bowl and mix together thoroughly. Season with salt, pepper and nutmeg.

Put a small amount of the spinach mixture on the deepest side of each oyster shell and put oyster on top spinach mixture. Coat oyster and spinach mixture with a small amount of white sauce.

Sprinkle Parmesan cheese on top of oyster, spinach mixture and white sauce. Put oysters on a baking sheet and put baking sheet in oven and bake at 400 degrees for 15 minutes then broil for 2-3 until cheese turns brown.

OYSTERS FLORENTINE:

Preferably put oysters on a bed of rock salt. Garnish with lemon wedges and sprigs of parsley and serve. This recipe serves 2 people.

WHITE SAUCE:

2 tbsp. butter
1 c. milk
Salt and white pepper (to taste)
1/8 tsp. nutmeg
2 tbsp. flour
1 c. Half and Half cream