Ingredients:

1 quart of oysters, shucked
About 2 dozen shells, oyster or clam, or ramekins
1/2 pound bacon
2 or 3 cloves of garlic
2 sticks of butter
Fresh spinach, a package or so steamed and drained and finely chopped, or
chopped frozen, cooked and drained
1 cup toasted, crumbled bread crumbs

Prepare spinach, drain, chop and reserve. Crush garlic and sauté in butter until soft. Remove cloves and retain butter. Fry or microwave bacon until very crisp, drain and finely crumble. Set all of this aside for mass production preparation.

Place about 1 tbs. or so of spinach in each shell, lightly press down, and add small amount of butter. Place one oyster in each shell, followed by coating of crumbs and sprinkling of bacon. Top with an additional spoonful of garlic butter. Place under broiler in oven; you may need to put temp. at below "broil" so it doesn't brown too quickly.

ItchyB says: "At my mom's, we've saved the oyster shells from years past, so we can just buy pre-shucked ones and put them in the old shells, like I usually do these days. We scrub them, put 'em in the
dishwasher, and use them over and over. Sometimes I'll hand wash them to reuse for the next round, if I'm cranking out a lot. It's really quite
simple, though I never really tried to quantify the ingredients, so this is
somewhat of a wag." 

Itchy adds: "May take a little trial and error. I like to eat the errors. Should be done about the time the oysters curl. I served these at a xmas party for a bunch of people; lots of them said they didn't like oysters (also had never eaten any), but did try these and I couldn't make them fast enough. I enjoy cooking, even more so since I got sober and wasn't shit-faced by the time the food was done."