There is no doubt that the best way of eating oysters is raw from the shell, but there are many ways to serve cooked oysters for the more squeamish.
Put a good dollop of spinach leaves, stewed in butter, In the bottoms of scallop shells. Add oysters on top, cover with a Mornay sauce to which the liquor from the oysters has been added, and sprinkle with freshly grated Parmesan. Brown in the oven or under the broiler.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.