Review of last recipe (photo above) - It certainly had potential, and was good enough, but not great.  The cheese in the sauce curdled in the oven so it wasn't very visually pleasing.

TODAY'S RECIPE - OYSTERS ROCKEFELLER
Introduced at Antoine's in New Orleans in the late 1800s ...this should really be in the appetizer section.

Serves 6 as a first course

1/2 10 oz pkg frozen chopped spinach (I will be using fresh)
3 tbsp butter
1 tbsp minced onion
1 tbsp chopped parsley
1/8 tsp ground red pepper or hot pepper sauce
1/4 cup dried bread crumbs
18 large or 24 small oysters on the half shell
2 bacon slices, diced
grated parmesan cheese
lemon wedges for garnish

About 30 minutes before serving:

Remove frozen spinach from package.  With serrated knife, cut spinach crosswise in half and wrap the half tightly and return to the freezer.  Since I'm using fresh, I'm just going to wing it.  I will be chopping it up so it will be suitable for a stuffing.

Preheat oven to 435 degrees.  Prepare spinach topping:  In a saucepan over medium heat, melt butter and add spinach, onion, parsley and ground red pepper.  Cover and cook, stirring occasionally, until mixture is heated.  Add bread crumbs.

Place oysters* in a baking pan and spoon on spinach mixture.  Sprinkle with bacon and cheese.  Bake 10 minutes or until bacon is crisp.  Garnish with lemon wedges.

* - I'm a terrible shucker, so will be placing the oysters in the freezer, where the joint loosens a bit making it easier to use your oyster knife to pry them open.