- 16 oysters in the shell, opened and top shell discarded
- 2 tablespoons butter
- 1 shallot, finely chopped
- 2/3 cup peeled and finely diced potato
- 2/3 cup finely diced fennel
- 2 cups spinach, torn into pieces
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
- Salt and fresh-ground pepper
- Lemon wedges
- Check the oysters to make sure there are no bits of shattered shell on them. Arrange them, on their half shells, in 4 individual flameproof dishes, or on one large dish, and season with salt and pepper to taste. (Propping the shells with crumpled foil will prevent them from tipping.)
- Heat the broiler to medium. Melt the butter in a skillet. Add the shallot and cook over low heat until beginning to soften, about 2 minutes. Add the diced potato and fennel and saute until tender, stirring occasionally, about 10 minutes.
- Stir in the spinach and cook until it just wilts, 1 to 2 minutes. Add the lemon juice, parsley, and seasoning to taste. Spoon 1 tablespoon of the mixture over each oyster.
- Cook the oysters under the broiler until the topping is tinged brown, 3 minutes. Serve immediately, with lemon wedges.