2 dozen large Oysters
2 qts. spinach
2 Tbsp. chopped onion
1 small clove garlic
1/2 cup butter
2 eggs, slightly beaten
2 Tbsp. cream
1/4 tsp. pepper
1 tsp. salt
1 cup bread crumbs

Scald 1/2 of the Oysters in liquid and chop the remaining half. Cook spinach for 3 minutes; drain well and chop fine.

Saute onion, garlic and chopped Oysters in butter; add to spinach, stir in eggs and cream; season.

Place scaled Oysters in a well greased 2 1/2 quart casserole. Pour Oyster mixture over them. Top with bread crumbs. Bake at 325 F for 1 hour.

Serves 8