Heat the olive oil in a medium saucepan over medium heat. Add the garlic and stir 1 minute, then add the spinach, stirring constantly until the spinach has cooked (do not overcook!). Make sure to mix the garlic and do not let it burn on the bottom of the pan.
Place the garlic and spinach in a strainer and let the liquid strain 1 to 2 minutes.
Transfer to a mixing bowl and add the bacon, feta, Parmesan and whipping cream and mix well. Place 1 heaping tablespoon of the mixture onto each opened oyster and sprinkle each with grated Parmesan. Place under the broiler until golden brown, about 2 minutes.
Ready to serve!
Chesapeake Bay Eastern Shore oysters work well! If not available, I suggest Gulf of Mexico oysters.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.