- Shuck oysters, leave oysters on the half-shell, and pour liqueor into a bowl. Arrange the oysters in neat rows on a baking sheet.
- Steam spinach (farm fresh best, but if unavailable, use any fresh leafy green. We’ve found that mustard greens are surprisingly flavorful. In a pinch use frozen. Nobody will complain. )
- Puree spinach and lettuce
- Make white sauce (butter, flour). If crowd appears difficult to please, use some bacon grease.
- When white sauce is thickened, pour in the pureed spinach & lettuce.
- Add the liqueor from the shucked oysters. ( A fresh oyster should be full of liquid. If not, be wary.)
- To Taste: dash of worcestershire and 2 splashes of Pastis, and a few gratings of nutmeg.
- Taste again: If not zingy, with extreme caution sprinkle with cumin and dribbles of lemon juice.
Top oysters with the spinach sauce: seal in each oyster from shell-to-shell and carefully:
- Sprinkle with breadcrumbs.
- There is a debate amongst oysterphiles if the grated Romano goes above or below the breadcrumbs.
- If oysters are from warm or muddy water, zest some lemon.
- Broil for 9 minutes – you must broil until frills of oysters curl, oyster is piping hot, and top is browned. Remove from oven when you peek in and the oysters are irresistable.