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1
In order to keep the oysters steady during broiling, line a small (about 9 x 11-inch) baking dish with rock salt or coarse sea salt. See notes.
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2
Smoke the oysters (see related recipe) and cool to room temperature.
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3
While the oysters are smoking and cooling prepare the filling. Heat the butter in a medium skillet over medium heat until foaming. Stir in the shallot, season lightly with salt and pepper, and cook, stirring often, until tender, about 4 minutes. Stir in the fresh spinach and cook until wilted and bright green, about 2 minutes. (if using frozen spinach, squeeze out as much water as possible before adding to the pan and cook just until heated through).
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4
Sprinkle the vermouth over the spinach and cook until evaporated. Pour in the heavy cream, adding the nutmeg, and bring to a boil. boil until the cream is reduced by about half and thickened. While the spinach mixture is still warm, taste it and add salt and pepper as necessary. Cool to room temperature.
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5
When cool enough to handle, nestle the oysters in their shells into the rock salt so that they are level. Spoon the spinach mixture over the oysters, dividing it evenly and spreading.
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6
with the back of a spoon to cover the entire oyster. Stir the breadcrumbs and Parmesan together in a small bowl and sprinkle the mixture over the oysters.
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7
Set the rack about 5 inches from the broiler and preheat the broiler. Broil the oysters until the edges are bubbling and the tops are golden brown, about 3 minutes. Rotate the pan under the broiler as necessary to brown the oysters evenly. Serve immediately.
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8
Notes:
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9
Using rock salt to steady clams or oysters on the half shell during broiling is an old restaurant trick. You can duplicate the steadying effect of rock salt with aluminum foil. Tear off a sheet of foil about 2inches longer than your broiling pan. Crumble it lightly. then fix it into the bottom of the broiler pan. Press the oysters and clams into the wrinkles of the crumpled foil to keep them from tipping during broiling.
