Oyster Stew Florentine - cooking recipe

Ingredients

6 extra small oysters
butter
salt, pepper and m.s.g. to taste
1/2 c. spinach leaves
1 c. heavy cream or half and half, that has been heated separately

Preparation

Saute oysters in butter, salt, pepper and m.s.g. until edges curl.
Add torn spinach leaves.
Heat until hot.
Add to the heated cream. Serves 1.
Can be doubled or tripled.