Oysters Rockefeller

Directions

1. 1
   In small saucepan, saute celery, onions, garlic and parsley in margarine until tender.
2. 2
   In blender, combine sauteed vegetables, spinach and salt.
3. 3
   Blend until almost pureed.
4. 4
   When necessary, stop blender and push vegetables into blades.
5. 5
   Fill a shallow, ovenproof serving dish with rock salt.
6. 6
   Nest oyster shells into salt bed.
7. 7
   (The rock salt holds shells in place and keeps oysters hot.)
8. 8
   Place the oysters in the shells.
9. 9
   Top each oyster with spinach mixture.
10. 10
    Combine bread crumbs and melted margarine; sprinkle crumb mixture over oysters.
11. 11
    Dust with paprika.
12. 12
    Bake at 450° for 10 minutes.
13. 13
    Serve immediately.
14. 14
    Makes 6 appetizer servings of 3 oysters each.