2 cups chopped fresh spinach
1/4 cup finely chopped onion
24 oysters in shells
3 Tbs margarine or butter, melted
2 Tbs snipped parsley
1 clove garlic, minced
Several drops bottled hot pepper sauce
1/4 cup fine dry seasoned bread crumbs
Rock salt

In a saucepan cook spinach and onion in a small amount of boiling water for 2 to 3 minutes or till tender. Drain; press out excess moisture.

Thoroughly wash oysters. Open shells with an oyster knife or other blunt-tipped knife. Remove oysters and dry. Discard flat top shells; wash deep bottom shells. Place each oyster in a shell.

Combine spinach mixture, 2 Tbs of margarine, parsley, garlic, hot sauce, and dash pepper. Spoon 1 teaspoon atop each oyster.

Toss together crumbs and remaining margarine. Sprinkle over spinach-topped oysters.

Line a shallow baking pan with rock salt to about 1/2-inch depth. (Or, use crumpled foil to keep shells from tipping.) Arrange oysters atop. Bake in a 425F oven 10 to 12 minutes or till edges of oysters begin to curl.