INGREDIENTS
5 TBSP. butter
1 cup minced onion
1 large bag organic spinach, roughly chopped
Salt and pepper to taste
Fresh grated nutmeg to taste, usually a scant 1/8 tsp. will do
1 cup heavy cream or half-and-half
1 tsp. minced garlic
24 oysters, shucked
1/2 cup toasted bread crumbs
DIRECTIONS
Preheat oven to 450 degrees.
Melt 2 TBSP. of butter in a large skillet over medium heat.
Add the onion, cook, stirring until soft.
Add the spinach to the skillet; turn the heat to high; cook, stirring until it wilts.
Season with salt, pepper and nutmeg.
Turn the heat to low and add the cream.
Cook, stirring for 2 minutes.
Add the garlic and stir in 1 more TBSP. of butter.
Transfer the spinach to a buttered baking dish.
Nestle the oysters in the spinach and top with the breadcrumbs.
Dot with the remaining butter.
Bake until the oysters are baked through, their ends will curl, about 15 minutes.
Serves 4
