Updated Tuesday, August 29th, 2006
Total Time: 30
Yield: 12 pieces
Add oysters and their liquor to the sauce, then cook over a very low heat, until the edges of the oysters begin to curl. Using about 1 tablespoon spinach (depending on the size of the shell), make a small “bed” in the oyster shell, lay one oyster in the bed, and spoon a small amount of sauce over the top. Serve immediately.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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