Oysters Florentine

Ingredients

• 0.5 cup bottled clam juice divided
• 1.5 teaspoons cornstarch 
• 0.3 cup breadcrumbs dry fine
• 1 clove garlic minced
• 1.5 teaspoons garlic divided minced
• 1.5 teaspoons juice of lemon 
• 1 tablespoon butter melted reduced-calorie
• 36  oysters on the half shell 
• 0.3 cup parmesan cheese grated
• 0.3 teaspoon pepper divided
• 4 pound rock salt 
• 2 tablespoons shallots minced
• 1 pound pkt spinach fresh

Equipment

• frying pan
• sauce pan
• oven
• knife
• colander

Directions

1. Remove and discard stems from spinach. Wash leaves; pat dry. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add one-third of spinach; saute 1 minute or until wilted. Set aside. Repeat procedure twice. Chop spinach.
3. Coat skillet with cooking spray; place over medium-high heat until hot.
4. Add shallots and 1 clove minced garlic; saute until tender. Stir in spinach and 1/8 teaspoon pepper.
5. Combine 1 tablespoon clam juice and cornstarch.
6. Combine remaining clam juice, lemon juice, and 1/2 teaspoon garlic in a saucepan; bring to a boil. Reduce heat; simmer 1 minute. Stir in cornstarch mixture. Cook, stirring constantly, until mixture is thickened. Stir in remaining 1/8 teaspoon pepper.
7. Combine breadcrumbs, cheese, melted margarine, and remaining 1 teaspoon garlic.
8. Scrape a knife between oysters and shells to free meat; set shells aside.
9. Place oysters in a colander to drain.
10. Sprinkle rock salt in two 15- x 10- x 1-inch jellyroll pans; arrange reserved shells on salt.
11. Place 1 oyster in each half shell. Top with spinach mixture; drizzle with sauce.
12. Sprinkle with breadcrumb mixture. Broil 3 inches from heat (with electric oven door partially opened) 4 minutes.