Yield: 2 Servings
|\N \N||Rock salt|
|12 mediums||Oysters in shells|
|2 tablespoons||Finely chopped onion|
|2 tablespoons||Snipped parsley|
|2 tablespoons||Finely chopped celery|
|¼ cup||Margarine or butter|
|½ cup||Chopped fresh or frozen spinach, partially thawed and drained|
|⅛ cup||Dry bread crumbs|
|7 drops||Red pepper sauce|
|\N dash||Ground anise|
Fill three pie plates, 9x 1¼ inches, ½ inch deep with rock salt; sprinkle with water. Scrub oysters in shells under running cold water.
Break off thin end of shell with hammer. Force a table knife or shucking knife between halves of the shell at broken end; pull apart.
Cut oyster at muscle to separate from shell. Remove any bits of shell. Place oyster on deep half of shell; discard other half Arrange filled shells on rock salt base.
Heat oven to 450F. Cook and stir onion, parsley and celery in margarine until onion is tender. Mix in remaining ingredients. Spoon about 1 tablespoon spinach mixture onto oyster in each shell. Bake 10 minutes. 2 servings; 355 calories per serving.
Oysters Parmesan: Omit spinach mixture. Spoon 1 teaspoon dairy sour cream onto oyster in each shell. Mix ½ cup grated Parmesan cheese, ¼ cup cracker crumbs,1/+ cup margarine or butter, melted, and ½ teaspoon dry mustard. Spoon about 2 teaspoons cheese mixture onto each oyster.
Source: Betty Crockers Cookbook, 6th Edition