Oysters Rockefella
INGREDIENTS:

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

OR

fresh Oysters (about 6), then shuck (see here)

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
1/2 Cup 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 (or
shucked Oysters)
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.
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