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.
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