Instructions: In a large kettle, melt butter over moderately-low heat, in it cook the spinach, covered, stirring occasionally for 15 minutes, or until very tender. Drain in a colander. Squeeze out excess liquid from spinach, chop spinach, and season it with the white pepper and salt to taste. Let spinach cool completely.

Make the curried Hollandaise: In a small saucepan heat butter over moderate heat until it is melted and foamy, but do not let it brown. In a blender put yolks, lemon juice, wine, a pinch of salt, and Tabasco and turn machine on and immediately off. With the machine at low speed, add the butter in a stream. Cover the blender, increase the speed to high and blend the mixture for 1 minute. Add curry powder and blend Hollandaise well.

Arrange the reserved oyster shells on a large baking sheet, put an oyster in each shell, and top each one with about 1 tablespoon of spinach. Bake oysters in the middle of a preheated 450 degree oven for 10 minutes or until heated through. Top each oyster with 1 tablespoon of the curried Hollandaise and broil oysters under a preheated broiler about 4 inches from the heat for 1 minute, or until the tops are browned lightly.

This recipe yields 4 servings.

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