Antojitos & Botanos
Appetizers

Oysters Salsafeller

Make this spicy version 
of Oysters Rockefeller 
as hot as your tongue 
can take by choosing 
the salsa of your choice. 

2 cup fresh spinach-chopped 
1/4 cup shallots or onion-chopped 
2  garlic cloves-minced 
1 cup salsa 
24  oysters in shells 
1/4 cup fine dry bread crumbs 
1/4 tsp ground cumin 
1 tbsp margarine or butter-melted 
  
In a saucepan cook spinach, 
shallots or onions and garlic 
in one tablespoon boiling water 
for 3 to 5 minutes or until tender. 
Drain, press out excess moisture. 
Stir in salsa.
Thoroughly wash oysters. 
Open shells with an oyster knife 
or other blunt-tipped knife. 
Remove oysters and dry. 
Discard flat top shells. 
Wash bottom shells. 
Place each oyster in a bottom shell.
Spoon spinach-salsa mixture 
over oysters. 
Combine bread crumbs and cumin. 
Toss with melted margarine. 
Sprinkle over oysters.
Line a shallow baking pan 
with rock salt 
to about 1/2-inch depth. 
(Or, use crumpled foil 
to keep shells from tipping over). 
Arrange oysters on top. 
Bake in a 425 F oven 
for 10 to 12 minutes 
or until edges of oyster 
begin to curl. 
Makes 6 to 8 appetizer servings.