Oysters Rockefeller

• 1 pt. large fresh oysters (about 18)
• 1/4 c. margarine or butter
• 1/4 c. chopped celery
• 1/4 c. chopped green onions (including tops)
• 2 Tbsp. chopped parsley
• 1 clove garlic, chopped
• paprika
• 1 (10 oz.) pkg. frozen chopped spinach, defrosted
• 1/4 tsp. salt
• rock salt
• 18 oyster shells or ramekins
• 1/4 c. dry bread crumbs
• 1 Tbsp. melted margarine or butter

1. In small saucepan, saute celery, onions, garlic and parsley in margarine until tender.
2. In blender, combine sauteed vegetables, spinach and salt.
3. Blend until almost pureed.
4. When necessary, stop blender and push vegetables into blades.
5. Fill a shallow, ovenproof serving dish with rock salt.
6. Nest oyster shells into salt bed.
7. (The rock salt holds shells in place and keeps oysters hot.)
8. Place the oysters in the shells.
9. Top each oyster with spinach mixture.
10. Combine bread crumbs and melted margarine; sprinkle crumb mixture over oysters.
11. Dust with paprika.
12. Bake at 450u0b0 for 10 minutes.
13. Serve immediately.
14. Makes 6 appetizer servings of 3 oysters each.

fresh oysters, margarine, celery, green onions, parsley, clove garlic, paprika, salt, salt, oyster, bread crumbs, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449180 (may not work)