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                   Shanna's  Oysters Palatine

Ingredients

2 Tablespoons unsalted butter
4 pounds spinach, coarse stems discarded and leaves washed well and spun dry
freshly ground white pepper to taste

Curried Hollandaise

1-1/2 sticks (3/4 cup) unsalted butter
5 large egg yolks
2 Tablespoons fresh lemon juice
2 Tablespoons dry white wine
2 dashes of Tabasco pepper sauce or to taste
1 teaspoon curry powder, or to taste
20 oysters, shucked (reserving the bottom shells)

In a large kettle, melt butter over moderately low heat, in it cook the spinach, covered, stirring occasionally for 15 minutes, or until very tender. Drain in a colander. Squeeze out excess liquid from spinach, chop spinach, and season it with the white pepper and salt to taste. Let spinach cool completely.

Make the curried Hollandaise: In a small saucepan heat butter over moderate heat until it is melted and foamy, but do not let it brown. In a blender put yolks, lemon juice, wine, a pinch of salt, and Tabasco and turn machine on and immediately off. With the machine at low speed, add the butter in a stream. Cover the blender, increase the speed to high and blend the mixture for 1 minute. Add curry powder and blend Hollandaise well.

Arrange the reserved oyster shells on a large baking sheet, put an oyster in each shell, and top each one with about 1 Tablespoon of spinach. Bake oysters in the middle of a preheated 450-degree oven for 10 minutes or until heated through. Top each oyster with 1 Tablespoon of the curried Hollandaise and broil oysters under a preheated broiler about 4 inches from the heat for 1 minute, or until the tops are browned lightly.

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