(Lee)
1 10-oz. package frozen chopped spinach, thawed
2 Tbsp. butter
1 medium leek, trimmed, washed, and finely chopped
1 Tbsp. Pernod or other anise-flavored liqueur
½ cup heavy cream
Salt and pepper
2 dozen oysters on the half shell
1 cup hollandaise (see salads and sauces)
Squeeze spinach to remove moisture. Melt butter. Add leek and cook until tender, about 6 minutes. Stir in spinach, Pernod, and cream. Cook, stirring occasionally, until thickened and creamy, about 5 minutes. Season with salt and pepper. Set aside to cool.
Place shucked oysters on a baking sheet. Top each oyster with spinach mixture. Place in an oven preheated to 400 for 8 to 10 minutes. Remove and top each oyster with Hollandaise. Run under broiler until Hollandaise is slightly browned.
Note: Recipe may be doubled, tripled, etc.