Oysters Rockefella
                                                                  INGREDIENTS:


1 can of Oysters OR
1 pint of fresh Oysters in broth to be used in saved Shells

OR

fresh Oysters (about 6), then shucked

1 pkg Hollandaise sauce mix (and whatever other ingredients it may call for)

3 Cups fresh Spinach (remove stems) OR
1 small box of frozen chopped Spinach (defrosted)

2 cloves Garlic diced very fine
1/2 Cup finely diced Onions (optional)
1/2 stick Butter

















If using fresh Spinach, remove stems, rinse, then blanch in water for a few minutes.
Drain, cool, then dice up.
If using frozen chopped Spinach, just thaw.
Saute (onions if using) Garlic and Spinach in Butter for a few min. Set aside.
On a (foil lined) baking sheet, place Oyster shells..
If using Oyster shells, put 1 or 2 Oysters into each shell. Top each with a bit of chopped sauteed Spinach.
Bake 350*F for about 10-15 minutes. Make Hollandaise according to pkg. directions and top each shell. Serve hot.

















You can also just put (shucked Oysters) Oyster shells with Oysters inside, top with a bit of melted Butter (and then Bread
crumbs on top if you want) and bake. Serve with Tabasco, Cocktail Sauce and/or Horse Radish on the side.
   
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