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1. Heat oven to 475 degree F. Wash spinach thoroughly and drain. Place spinach in a large skillet; cover and cook over medium heat, stirring occasionally, until wilted, about 3 minutes. Drain. When cool enough to handle, squeeze dry and chop coarsely. Combine spinach, 4 tablespoons of the butter, lemon juice, liqueur, salt, and red pepper in medium bowl.
2. Place oysters in half shells on 2 jelly-roll pans. Spoon about 1 tablespoon of the spinach mixture on each oyster. Combine bread crumbs and remaining butter in small bowl. Sprinkle about 1/2 teaspoon of the crumb mixture evenly on each oyster. Top each with a little crumbled bacon. Bake 8 minutes or until oyster is cooked. Makes 6 appetizer servings.