Oysters Rockefeller

INGREDIENTS
2 dozen fresh oysters in the shell
10 oz fresh spinach
1 medium white onion, chopped
1 lemon, halved
1 cup grated Romano cheese
½ cup butter
2 cups kosher salt
1 teaspoon fresh ground pepper

SPECIAL EQUIPMENT
Oyster shucker
Protective shucking glove (optional)

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OYSTER PREP
Scrub the oysters clean and pat dry. Carefully shuck the oysters open (wearing a protective glove on the hand holding the oyster), and use coking shears to loosen the oyster meat but leave it in the bottom shell.

Preheat oven to 450 for later. Line baking pan with a thin layer of kosher salt. Place oysters (open side up) in the pan and press the shells down into the salt.

FILLING
Saute the chopped onion in a pan with 1/2 cup butter until translucent, and add chopped spinach to the mixture over medium heat until all pieces are wilted. Turn off the heat and add in the cheese and pepper, followed by fresh squeezed juice from ½ of the lemon. Spoon 1 tablespoon of the mixture into each oyster. Bake uncovered for 7 minutes and top the final product with fresh squeezed juice from the remaining lemon.