12 Oysters
8 oz. Spinach, washed and stems removed
1 tsp.   Ginger, peeled, washed and chopped
½ tsp.Garlic
1 Shallot, chopped
1 oz. Dry White Wine
½ oz. Sesame Oil
2 oz. Butter, softened
to taste Stax Seasoning
garnish Fresh Dill

Place oysters, juice and wine in pan, poach until edge of oysters
Curl. Remove oysters and keep warm.
Reduce wine. Wisk butter into wine.
Saute’ shallots, ginger, garlic in sesame oil. Add spinach to ginger
Mixture and wilt spinach over medium heat.
Place spinach in hot shells and top with oysters and butter/wine sauce.