INGREDIENTS
3 dozen fresh oysters in the shell, washed
1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 oz.) fresh spinach, torn
1 cup grated Romano cheese
1 TBSP lemon juice
1/8 tsp. pepper
2 lb. kosher salt
DIRECTIONS
Preheat oven to 450 degrees.
Shuck oysters, reserving bottom shell; set aside.
In a large skillet, saute onion in butter until tender.
Add spinach and cook and stir until wilted.
Remove from heat and stir in the cheese, lemon juice and pepper.
Spread kosher salt into two ungreased 15x10x1-inch baking pan.
Lightly press the oyster shells down into the salt.
Place one oyster in each shell and top each with 2-1/2 tsp. of the spinach mixture.
Bake, uncovered until oysters are plump, 6-8 minutes.
Serve immediately.
