Fresh Oyster Dolmades w/Lemon & Caviar

Ingredients:

• 3 Qts Water - Nutmeg, Grated
• 1 Tbls Salt 2 Tbls Sweet Butter
• 30 LARGE Spinach Leaves, Must 3 Tbls Lemon Juice
• Be Flat & Perfect w/ 1 Tbls Black Caviar
• Stems Trimmed 2 tsp Pimento, Diced Fine
• 24 LARGE Oysters w/their Liquor 1 Lemon, Scored & Sliced
• 1/2 Cup Clam Juice Thin for Garnish
• - Salt
• - White Pepper, Ground

Preparation:

• 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 (3-4 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 wit