Baked Oysters on Spinach Makes 4 servings.
	Ingredients: 2 tablespoons butter 1 tablespoon finely chopped garlic 1 cup Italian-style bread crumbs 1 pound spinach Kosher salt and freshly ground black pepper to taste 1/4 teaspoon freshly ground nutmeg Rock salt (optional) 16 freshly shucked oysters with 16 half shells, both at room temperature Butter-flavored cooking spray
	Instructions: 1. Put butter in a heavy-bottomed skillet over medium-low heat. 2. When butter stops sizzling, add garlic, cook a minute, then add breadcrumbs. 3. Stir until breadcrumbs are nicely browned and toasty, 5 to 7 minutes. 4. Set aside and preheat oven to 400°F. 5. Trim spinach and wash in lots of cool water to remove grit. 6. Drain briefly, then, with clinging water, put spinach into a large pot over medium heat. 7. Stir and cook just until spinach wilts. 8. Squeeze out excess moisture, chop coarsely, and season with salt, pepper, and nutmeg. 9. If using rock salt, put about 1/2 inch of rock salt in an ovenproof dish. 10. Put 16 oyster shells on top of rock salt, rough side down. 11. Place about 1 tablespoon of spinach in each shell cavity. 12. Top with an oyster and spoon about 1 tablespoon of breadcrumbs over each oyster. 13. Spray with butter-flavored cooking spray. 14. Bake oysters about 15 minutes, slightly longer if oysters are especially large. Cooking Tip Call your fishmonger ahead of time to make sure he or she sets aside the shells for you.

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