Oysters Parsley Rockefeller
|Oysters in shells||36 Large|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Minced onion||1 Tablespoon|
|Minced fresh parsley||3 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Light cream||1 Cup (16 tbs)|
|Parmesan cheese||1 Tablespoon|
Carefully remove oysters from shells.
Select 36 shell halves; those that will sit level are best.
Place, open side up, in two 12 x 7 x 2-inch microproof baking dishes.
Place spinach in 1 1/2-quart microproof casserole.
Cook, covered, on HI (max. power) 8 to 9 minutes.
Place between paper towels and squeeze dry.
Mix spinach, butter, onion, parsley, salt, Worcestershire, pepper, and cream.
Spoon half the spinach mixture into shells.
Add one oyster to each shell.
Top with remaining spinach mixture and generous sprinkling of Parmesan.
Cover each baking dish with waxed paper.
Place one dish on middle metal rack and one on bottom glass tray of oven.
Cook on 70 (roast) 6 to 8 minutes, or until oysters are plump and edges curled.
Reverse dishes after 3 minutes.
Let stand 5 minutes before serving.
Garnish with lemon wedges.