Oysters Rockefeller

• 1 medium onion, finely chopped

• 1/2 cup butter, cubed

• 1 package (9 ounces) fresh spinach, torn

• 1 cup grated Romano cheese

• 1 tablespoon lemon juice

• 1/8 teaspoon pepper

• 2 pounds kosher salt

• 3 dozen fresh oysters in the shell, washed

In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper.
Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture.
Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.

Makes 3 dozen