Shelly's Recipe

OYSTERS FITZPATRICK

Category: Seafood

1 quart shucked oysters
1 cup each Italian bread crumbs and plain bread crumbs
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 lb bacon, cooked and crumbled
1 small onion, chopped
2 clove garlic, minced
3 oz Swiss cheese, cut into small pieces

Preheat oven to 550. Pour all but 2 tbsp bacon greased from the skillet the bacon was cooked in and saute the onion and garlic until slightly softened. Add the spinach and bacon; set aside.

Mix bread crumbs and sprinkle about 1 1/2 cups on a baking sheet. Place oysters 1 1/2 inches apart on top of the crumbs and spoon the spinach mixture on top of each oyster and sprinkle with remaining crumbs. Bake 5 minutes or until heated through. Top with a piece of cheese and heat until melted.