Oysters Rockefeller

• 1 dozen oysters, scrubbed, cleaned and opened
• 2 10oz pkg. fresh spinach
• 1 clove garlic, finely minced
• 5 tbs butter
• 1 tbs flour
• 1/2 cup heavy cream
• hot sauce to taste
• 1 tbs sweet vermouth
• salt and pepper to taste
• less than 1/4 cup shredded Parmesan cheese

Instructions

Preheat the oven to 450 degrees. Wash spinach and sauté in a saucepan with 1 tbs butter until spinach is wilted. Remove, drain and chop fine. Heat the remaining 4 tbs of butter in a skillet and sauté the garlic. Add the flour and blend with a wire whisk. Add vermouth and heavy cream. Blend until thickened. Add the spinach to the mixture and mix well. Season to taste with a dash of hot sauce and salt and pepper. Spoon an equal portion of the mixture on top of the oysters. Sprinkle with Parmesan cheese and bake for about 15-20 minutes, or until piping hot. Serve with fresh lemon wedges.

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