Oysters in a master's way

Oysters with onion filling are baked in the oven.

Ingredients

• Oysters open - 24 pcs.
• Shallot (chopped) - 2 pcs.
• Fresh spinach leaves (chopped) - 500 g
• Fresh parsley (chopped) - 60 g
• Celery leaves (chopped) - 60 g
• Whole grain bread crumbs - 90 g
• Coarse sea salt - 450 g (3 cups)
• Butter - 120 g
• Vodka - 10-20 g
• cayenne pepper
• sea salt
• Ground black pepper
• Lime or lemon wedges for serving

Directions

1. Turn on the oven to preheat to 220 degrees. Pour 450 grams of coarse sea salt onto a large baking sheet. Put the halves of the oysters on the salt so that the shells stand steadily on it.
2. In a large skillet, heat the butter, add the shallots, cook, stirring, about 2-3 minutes, until soft. Add spinach, cook until leaves wilt.
3. Add the parsley, celery and breadcrumbs to the skillet and cook, stirring, about 5 minutes. Salt and pepper the filling to taste.
4. Put the filling on the oysters, pour a few drops of vodka over each oyster. Place the baking sheet in the preheated oven for 5 minutes.
5. Serve oysters on plates sprinkled with sea salt. Serve well with lime wedges.