4-6 servings

1 Pint Oysters

4 Tbsp. Butter

2 Tbsp. Flour

1 Qt. Milk

1 Qt. Half-and-half

2 (10-ounce) pkgs. Frozen spinach

Tabasco sauce, salt and pepper to taste

Melt butter in a heavy stockpot over medium heat; stir in flour and cook to a blond roux. Add milk, half-and-half and 1 pkg. spinach; bring to simmer. Puree with an immersion blender (or transfer to blender, puree and return to pot). Add remaining spinach and simmer about 15 minutes, taking care not to boil. Add tabasco, salt and pepper; mix well. Add oysters with brine; cook 5 to 8 minutes, or until oyster edges begin to curl. Do not overcook.