This recipe comes from Tony Mandola's in Houston! Mr. and Mrs. Mandola have always been fond of Roquefort. This recipe is one of the classic recipes that have been around since the beginning of the family being in the restaurant business.
Warm a sautee pan over medium heat with the butter. Add all ingredients together and cook until spinach is soft and wilted. Set mixture aside in a strainer to let liquids drain.
For the white sauce
Melt the butter over medium heat and add the flour. Stir together and cook for about 2 minutes to make a blonde roux. Slowly add the Half and Half a little at a time. Stir the mixture until it begins to softly bubble and is smooth and thick.
Mix the drained spinach mixture into the white sauce. Set aside until needed. This mixture will be what you put on the bottom of the dish to top with the oysters and Roquefort cheese mixture in the next step.
For the Roquetfort and Oyster Cream Sauce
Warm a sautee pan over medium heat. Add the whipping cream and let it warm but not boil. Add the Roquefort cheese and stir to melt in and incorporate.
Once the mixture is warm and creamy add all of the oysters and stir to cover the oysters with the sauce. Cook the oysters until warm, about 2 minutes.
Cover the bottom of casserole dish large enough to hold 24 oysters with the creamed spinach as a base layer.
Cover the base layer with the Roquefort and Oyster Cream Sauce.
Top the dish with 3 ounces of crumbled Roquefort Cheese.
Place dish under a broiler until all cheese is melted and the dish is bubbling warm.