-
1
Heat a large, heavy skillet over medium heat.
-
2
When hot, add the oil, then the garlic, and stir for 10 seconds.
-
3
Add the spinach a handful at a time, stirring and adding more as it wilts in the pan.
-
4
When all the spinach has been added, season with salt and pepper to taste.
-
5
Cook for a few minutes, stirring constantly, until all the spinach is wilted.
-
6
Add the cream and simmer 5 to 7 minutes, stirring frequently, until the cream has been absorbed and reduced almost entirely.
-
7
Set the pan aside to cool.
-
8
(If making the day before, transfer the spinach to an airtight container and refrigerate overnight.)
-
9
Stir the breadcrumbs and Parmesan together in a small bowl.
-
10
Season with salt and pepper, and set aside (or refrigerate overnight).
-
11
Preheat the broiler on high heat.
-
12
Fill a rimmed baking sheet with a layer of kosher salt about 1/2 inch deep and arrange the baking sheet about 3 inches from the heating element.
-
13
Nestle the curved part of the oyster shells into the salt.
-
14
Divide the spinach mixture between the 12 shells.
-
15
Top each pile of spinach with a raw oyster, then sprinkle each oyster with a tablespoon of the breadcrumb mixture.
-
16
Dot each oyster with a tiny piece of butter, and broil for about 3 minutes, rotating the pan if necessary, or until the breadcrumbs are evenly browned, the oysters are cooked, and the spinach is warmed through.
-
17
Serve immediately.
-
18
Variations:
-
19
Substitute sea scallops for the oysters.
-
20
Use scallop shells (available in fish shops) and broil about 4 minutes, depending on the size of the scallops, or until just cooked through.
-
21
Substitute raw clams for the oysters and broil for 2 to 3 minutes.
