3dozenFresh oysters in the shellwashed and shucked
1Medium onionfinely chopped
1Small clove of garlicfinely minced
1/2cupButtercubed (vegan butter)
1packageFresh spinachstems removed and chopped
1cupGrated Romano cheese(vegan parmesan cheese)
1tbspLemon juice
1/8tspPepper
2tbspPernod, French liquor optional
2poundKosher rock salt
1Hollandaise sauce from packetoptional, follow directions on packet (may add tarragon and more Pernod to this)
Instructions
In a large skillet, saute onion in butter until tender, then add minced garlic. Add spinach and Pernod; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice, and pepper.
Spread kosher rock salt into 2 ungreased15x10x1-in. baking pans.
Shuck oysters, reserving oyster and its liquid in the bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture.
Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately. Top with Hollandaise Sauce (optional).