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Total cooking time: 5 minutes and 30 seconds.

12 oysters in shells
1 Tbsp. butter or margarine
2 Tbsp. snipped parsley
1 Tbsp. chopped onion
1/2 c. chopped, cooked spinach
4 Tbsp. butter or margarine
rock salt
2 Tbsp. fine dry bread crumbs
Open oysters. With knife, remove oysters from shells;
drain oysters. Wash shells. Place each oyster in deep half of
shell. Melt 1 tablespoon butter in custard cup at High for 30
seconds. Stir in parsley and onion; spoon over oysters.
Sprinkle with salt, pepper and paprika. Top each with 2
teaspoons spinach. Dot each with 1 teaspoon of remaining
butter. Arrange shells on bed of rock salt, around edge of 13
x 9 x 2-inch baking dish. Cook, covered at Medium-High (7) for
5 to 6 minutes or until done, giving dish a half turn once.
Sprinkle with bread crumbs. Makes 4 servings.

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