Served as main course. Non-vegetarian dish.

12 Oysters in Shells

1 Tablespoon Butter or Margarine

2 Tablespoon snipped Parsley

1 Tablespoon chopped Onion

Salt

Pepper

Paprika

1/2 Cup chopped, cooked Spinach

4 Tablespoon Butter or Margarine

Rock Salt

2 Tablespoon fine dry Bread Crumbs

Open oysters. With knife, remove oysters from shells; drain oysters. Wash shells. Place each oyster in deep half of shell. Melt 1 tablespoon butter in custard cup at High for 30 seconds. Stir in parsley and onion; spoon over oysters. Sprinkle with salt, pepper and paprika. Top each with 2 teaspoons spinach. Dot each with 1 teaspoon of remaining butter. Arrange shells on bed of rock salt, around edge of 13 x 9 x 2-inch baking dish. Cook, covered at Medium-High (7) for 5 to 6 minutes or until done, giving dish a half turn once. Sprinkle with bread crumbs.

Serves: 4

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