• 2 dozen oysters (Island Creek recommended!)
• 3 tbsp minced garlic
• 3 tbsp butter, in small cubes
• 1 cup baby spinach, chopped
• ¾ cup shredded Parmesan cheese

1. Preheat oven to 375°
2. Shuck oysters, making sure to separate the bottom muscle but keep the meat intact in the shell
3. Top each shell and meat with a pinch of chopped garlic, a small cube of butter , chopped spinach and a couple pinches of Parmesan cheese
4. Arrange oysters on a baking sheet and bake until Parmesan is melted, about 5 minutes

Recipe adapted from Shucked: Life on a New England Oyster Farm by Erin Byers Murray, copyright © 2011. Published by St. Martin's Press, New York