Valentine Oysters Ménages a Trois 

Lady Rockefeller Oysters

Yield: 24 oysters

1-1/2 cups cooked spinach, well drained
1/3 cup fresh Sourdough breadcrumbs or other
1/4 cup chopped green onions
¼ cup cooked Italian sausage, crumbled fine
1 tablespoon chopped fresh basil
1/2 teaspoon salt
dash Tabasco
3 tablespoons extra virgin olive oil
1 teaspoon Sambucca or other anise-flavored liqueur

Preheat oven to 450 degrees F.

Using a food processor, chop the spinach, breadcrumbs, green onions, sausage and basil. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.

Bareback Angels

Yield: 1 dozen appetizers

1/2 cup dry white wine
1 clove garlic, chopped
1 teaspoon horseradish sauce
salt & pepper to taste
12 shucked oysters
6 slices lean thin sliced bacon
 

Mix the wine, garlic, horseradish, salt and pepper together. Add the oysters and marinate 10 to 20 minutes. Preheat the broiler. Cut each bacon slice in half and wrap each oyster with a piece of bacon, securing with a toothpick. Broil on both sides until the bacon is crisp. You may also cook these "angels" on an outdoor or range top grill.

Ladyfire Caviar Oysters

(serves 1)

2 ounces heavy cream
1 ounce chives cut in small pieces
1 teaspoon of red peppers
1 ounce salmon caviar
4 oysters on the half shell