- 1 dozen oysters – shucked on 1/2 shell, save reserve liquid
- 2 cups – fresh spinach, chopped
- 1/2 small onion – finely diced (or shallot)
- 1/3 bunch – parsley, finely diced
- 3 Tbsp – butter, softened
- 1/3 cup – bread crumbs
- 1 Tbsp – Worcestershire sauce
- 1 oz – anchovy paste (may substitute 2-3 canned anchovies, mashed)
- 1 dash – Habanero hot sauce
- 1 tsp – salt
- 1/4 cup – parmesan cheese, grated
Preheat oven to 450°F.
Place Spinach, onions, celery, parsley in bowl and stir to combine. In a separate larger bowl, mix together softened butter and 1/3 portion of bread crumbs. Add blended greens and stir to mix. Add the remaining ingredients and oyster reserve liquid (with the exception of oysters, cheese and remaining bread crumbs).
Place oysters within half shells on baking pan. Spread 2 Tbsp of mix over top of each oyster. Combine remaining bread crumbs and parmesan cheese, but do not add to oysters yet. Bake oysters for 10 minutes before adding bread crumbs and cheese mixture as added topping. Bake for 10-15 minutes longer or until lightly browned on top.