Oysters Florentine

• 6 Malpeque oysters, shuck, retain bottom
• shell 1 shallot, minced
• 1 clove garlic, minced
• 2 mushrooms, finely chopped
• 6 strips bacon, halved
• 24 spinach leaves, washed, stems removed
• 90 ml (3 oz) cream (35%)
• salt and pepper to taste

Slightly precook bacon. In a heavy saucepan, gently sweat garlic, shallot and mushrooms in one tbsp of butter. Add spinach leaves and cook until wilted. Add heavy cream and season. Place the oyster back in the bottom shell. Top with spinach mixture and lay bacon strips in an "X" over the top of the shell. Bake in preheated 180 degrees C (350 degrees F) oven for five minutes or until the bacon is crisp. Serve immediately. Serves 1.