Oysters Rockefeller 

1. 1

   If shucking them yourself, rinse and clean the oysters.

2. 2

   With gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.

3. 3

   Toss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.

Make the topping:

1. 1

   In a large skillet over medium heat 1/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.

2. 2

   Add spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.

3. 3

   Add the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.

When ready to make:

1. 1

   Reheat the oven to broil on high with the rack 6 inches from the heating element.

2. 2

   Place one tablespoon of the spinach mixture on top of each oyster. Top each with 1/2 teaspoon panko bread crumbs.

3. 3

   Broil 5 to 7 minutes or until golden brown.  Serve right away.