Preheat oven to 450 degrees.
Prepare ice bath for spinach.
Put butter in pan, add shallot and cook just until translucent.
Add garlic, cook for a minute or two. Add liquor or wine.
Add cream and cook until thick and bubbly.
Add spinach, salt, cayenne pepper and fresh thyme. If you are using fresh baby spinach leaves, just barely cook. Add parsley at end.
To maintain bright green color, immediately put in ice bath to cool.
Shuck oysters. See previous post for tips. Remember when purchasing oysters, keep them cold in fridge until use, but buy them the same day you are going to eat them. Don’t take any oysters home that are open and don’t immediately close when tapped. Use a shucking knife. Once open, do not pour out liquor (the natural juice of oyster).
Arrange oysters in baking pan. I used a cast iron pan with course kosher salt, so oysters would stay in place add a drop of hot sauce to oyster.
Spoon spinach to cover oyster and top with parmigiano reggiano and some bread crumbs. Bake at 450 for 10 to 15 minutes. Serve with optional hot sauce, lemon wedges.