MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fresh Oyster Dolmades With Lemon & Caviar
Categories: Appetizers, Seafood
Yield: 12 Servings

3 qt Water
1 tb Salt
30 lg Spinach leaves;
- must be flat & perfect
- with stems trimmed
24 lg Oysters; with their Liquor
1/2 c Clam juice
Salt
Ground white pepper
Nutmeg; grated
2 tb Sweet butter
3 tb Lemon juice
1 tb Black caviar
2 ts Pimento; diced fine
1 Lemon;
- scored & sliced thin,
- for garnish

Place the water in a 4 qt saucepan. Add the salt. Bring to a boil.
Add the spinach. Cook 30 seconds. Drain. Transfer the leaves to a
bowl of ice water. Do not tear the leaves, they must remain perfect.

Combine the oysters with their liquid in a small saucepan. Add clam
juice if needed. Simmer over high heat until barely cooked, just
beginning to get firm. Drain thoroughly.

Spread the spinach leaves out on a towel. Place one oyster off center
at the top of each leaf. Season lightly with salt, pepper, and
nutmeg. Wrap each oyster by folding the tip of the leaf over and then
turning in the opposite sides. Roll the oyster towards the stem to
make a neat package. Set aside.

Melt the butter in a large skillet over medium heat. Arrange the
dolmades, seams down, and heat until just barely warm, 3 to 4
minutes. Transfer to a serving dish.

Add the lemon juice to the skillet. Heat through. Pour into a small
bowl. Stir in the caviar. Spoon the mixture sparingly over the
dolmades. Dot each with 1 or 2 pieces of pimento. Garnish with thin
slices of lemon. Serve.

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