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Oyster Florentine Parmigiano 

  • 24 shelled oysters, liquid and deep shells

  • 1 pound fresh spinach

  • 8 TBSP butter

  • cup chopped anchovy fillets

  • 1 TBSP Pernod

  • 1   TBSP Worcestershire sauce

  • cup fresh bread crumbs

  • Salt and freshly ground pepper to taste

  • Tabasco to taste

  • 1 cup freshly grated

  • Parmigiano-Reggiano cheese 

Heat oven to 450 degrees or gas grill on high.

Drain the oysters, reserving oyster liquid if necessary

Season to taste with salt, pepper and Tabasco.

If using oven: Place the oysters in their shells on a baking sheet, spoon the spinach mixture over the oysters and top with cheese.

If using gas grill: Spoon mixture on each oyster, top each with cheese and place carefully in grate grill, topping side up.

Bake for 5 to 10 minutes until the cheese is melted and light brown,

Yield: 4 servings

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