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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tony Mandola's Oysters Roquefort   
    Categories: Seafood, Cheese, Greens, Sauces, Dairy   
         Yield: 1 servings   
       
   MMMMM--------------------------SPINACH-------------------------------   
         2 tb Unsalted butter   
         1    Shallot; fine chopped   
     1 1/2 lb Fresh chopped spinach   
       1/2 ts Ground black pepper   
      
   MMMMM------------------------WHITE SAUCE-----------------------------   
         3 tb Butter   
         4 tb Flour   
       1/2 ts Salt   
         1 c  Half & Half   
      
   MMMMM----------------ROQUEFORT+OYSTER CREAM SAUCE---------------------   
         1 c  Heavy whipping cream   
         8 oz Crumbled Roquefort Cheese   
        24    Raw oysters   
       
     FOR THE SPINACH MIXTURE: Warm a sautee pan over medium   
     heat with the butter. Add all ingredients together and   
     cook until spinach is soft and wilted. Set mixture aside   
     in a strainer to let liquids drain.   
        
     FOR THE WHITE SAUCE: Melt the butter over medium heat   
     and add the flour. Stir together and cook for about 2   
     minutes to make a blonde roux. Slowly add the Half and   
     Half a little at a time. Stir the mixture until it   
     begins to softly bubble and is smooth and thick.   
        
     Mix the drained spinach mixture into the white sauce.   
     Set aside until needed. This mixture will be what you   
     put on the bottom of the dish to top with the oysters   
     and Roquefort cheese mixture in the next step.   
        
     FOR THE ROQUEFORT AND OYSTER CREAM SAUCE Warm a saute   
     pan over medium heat. Add the whipping cream and let it   
     warm but not boil. Add the Roquefort cheese and stir to   
     melt in and incorporate.   
        
     Once the mixture is warm and creamy add all of the   
     oysters and stir to cover the oysters with the sauce.   
     Cook the oysters until warm, about 2 minutes.   
        
     ASSEMBLY Cover the bottom of casserole dish large enough   
     to hold 24 oysters with the creamed spinach as a base   
     layer.   
        
     Cover the base layer with the Roquefort and Oyster Cream   
     Sauce.   
        
     Top the dish with 3 ounces of crumbled Roquefort Cheese.   
        
     Place dish under a broiler until all cheese is melted   
     and the dish is bubbling warm.   
        
     Courtesy of Tony Mandola's Restaurant in Houston, TX   
        
     RECIPE FROM: https://www.goodtaste.tv   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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