Oysters Tomales

• 2 dozen medium or large oysters (at least 6 for each person)
• 1 lb baby spinach, washed and dryed
• 1 tbs butter (for sauteeing spinach)
• 3/4 cup mayonnaise
• 1 tbs garlic (minced)
• 1/2 cup grated gruyere (loose )
• 2 tbs fresh lemon juice
• 1/4 cup brandy
• 2 tbs green onions (fine chop) with a little of the green part
• pepper to taste

1. Put the butter in a suitable sized pan and saute the spinach until wilted. Drain and dry as much as you can. Then chop it up.
2. In a bowl, mix the mayonnaise, cheese, lemon juice, cognac, onions, and garlic.
3. Using a half oyster shell as a base, put a tbs of spinach in the bottom of the shell.
4. Add a freshly shucked oyster on top of the spinach.
5. Put about 1 tbs of the cheese sauce on top of each oyster.
6. Heat a broiler.
7. Make a bed of rock salt on a baking pan to put the oysters on and to keep them from tipping over.
8. Put the baking pan under the broiler about 4-5 inches from the broiler element so that the oysters cook and the topping sauce melts. When the cheese sauce is bubbling they are ready.

oysters, baby spinach, butter, mayonnaise, garlic, grated gruyere, lemon juice, brandy, green onions, pepper

Taken from food52.com/recipes/2817-oysters-tomales (may not work)