Oysters Tomales

Directions

1. 1
   Put the butter in a suitable sized pan and saute the spinach until wilted. Drain and dry as much as you can. Then chop it up.
2. 2
   In a bowl, mix the mayonnaise, cheese, lemon juice, cognac, onions, and garlic.
3. 3
   Using a half oyster shell as a base, put a tbs of spinach in the bottom of the shell.
4. 4
   Add a freshly shucked oyster on top of the spinach.
5. 5
   Put about 1 tbs of the cheese sauce on top of each oyster.
6. 6
   Heat a broiler.
7. 7
   Make a bed of rock salt on a baking pan to put the oysters on and to keep them from tipping over.
8. 8
   Put the baking pan under the broiler about 4-5 inches from the broiler element so that the oysters cook and the topping sauce melts. When the cheese sauce is bubbling they are ready.