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1
Cover the palm of your hand with a folded kitchen towel, and place an oyster in the center.
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2
With an oyster knife, scrape away any barnacles.
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3
Wipe the knife and thrust it into the hinge of the shell.
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4
Run the knife around the oyster and flip it open.
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5
Discard the top shell.
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6
Cut the muscle that holds the meat to the shell and transfer the meat and oyster brine to a saucepan.
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7
Repeat with remaining oysters.
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8
Place the saucepan over medium heat, bring the juices to a simmer and poach the oysters 1 minute, flipping them once while cooking.
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9
Transfer the oysters to a plate, and reserve the juices.
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10
In a small mixing bowl, beat the egg.
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11
Dip the oysters in the egg.
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12
Then, dredge them in the bread crumbs, tapping to remove excess.
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13
Set aside.
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14
Strain the reserved cooking juices through a fine sieve into a small saucepan, and cook over medium heat until reduced to about 1/2 cup.
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15
Using a wire whisk, beat in the lemon juice and 6 tablespoons butter, 1 tablespoon at a time.
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16
Set aside.
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17
In a large nonstick pan over medium-high heat, heat the olive oil and add the spinach.
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18
Cook, stirring, until just wilted and season to taste with salt and pepper.
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19
Remove and keep warm.
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20
In another nonstick pan large enough to hold the oysters in a single layer, melt the 4 remaining tablespoons butter over high heat.
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21
When the butter begins to bubble, add the oysters and cook on one side until slightly browned, about 1 1/2 minutes.
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22
Flip the oysters gently, and cook a minute or so, just until golden brown.
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23
Divide the spinach over 4 warmed serving plates.
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24
Spoon the sauce around the spinach.
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25
Arrange 6 oysters on each plate over the sauce.
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26
Sprinkle the border of the plate with paprika for color.
