1                    package Seabrook Creamed Spinach

18                oysters

1/3       cup finely chopped parsley

1/3       cup finely chopped scallions

            Lemon juice, Worcestershire sauce

            Salt, cayenne pepper, dash of Pernod

Defrost Seabrook Creamed Spinach by boiling 6 minutes.  Have the oysters freshly opened and reserve the deep half shell.  Half-fill each shell with Creamed Spinach, return the oyster and a little of the liquid to the shell.   Cover with the remaining spinach mixes with parsley, scallions and seasonings to taste.  

Prop shell up right on a bed of rock salt in a baking pan and bake in a hot oven (450°F.) for about 10 minutes until the oysters are plump.  

Serves 3 as a main dish.

Calories per serving (main course):  Approximately 150