1 (10-ounce) package frozen chopped spinach, thawed
18 to 20 oysters, in shells, with liquor
Milk, if needed
1/4 cup butter or margarine
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
2 tablespoons chopped parsley
1 garlic clove, crushed
1 1/2 teaspoons anchovy paste
1/8 teaspoon ground nutmeg
1 teaspoon salt
4 to 6 drops hot pepper sauce
2 tablespoons dry white wine
Grated Parmesan cheese, if desired
Drain spinach in sieve; set aside. Remove oysters from liquor; reserve liquor. Thoroughly wash oysters under cold running water. Shuck oysters, reserving deep half shell; discard flat half shell. Drain oysters and their liquor in a sieve; reserve 1/2 cup liquor or add milk to liquor to make 1/2 cup. In a medium saucepan, melt butter or margarine over low heat. Add onion; sauté until tender. Stir in flour until bubbly. Stir in reserved oyster liquor, parsley, garlic, anchovy paste, nutmeg and salt. Simmer and stir until thickened. Press spinach against side of sieve with back of spoon to remove excess liquid; stir into thickened sauce. Stir in hot pepper sauce and wine. Cook and stir over medium-low heat 3 to 4 minutes. Preheat oven to 400 degrees. Pour 1/2-inch rock salt into bottom of a 15 x 10 inch baking sheet with raised sides. Arrange reserved half shells on rock salt. Place drained oysters in shells. Spoon spinach sauce evenly over oysters. Sprinkle with Parmesan cheese, if desired, bake 10 to 12 minutes in preheated oven or until edges of oysters begin to curl. Serve immediately. Yield: 18 to 20 servings.
Note: If your oysters are shelled, bake them in muffin cups instead of the half shells.