Oysters Rockefeller - cooking recipe

Ingredients

36 oysters, shucked (the fresher the better)
4 cups rock salt
3 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 tablespoon garlic paste
1 1/2 cups roughly chopped spinach leaves
8 slices bacon, cooked and finely chopped
2 tablespoons fresh parsley, chopped
salt & pepper
1/4 teaspoon grated nutmeg
6 tablespoons all-purpose flour
2 tablespoons dry white wine
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 cups whipping cream
2 cups grated parmesan cheese
3/4 cup hollandaise sauce (Blender Hollandaise Sauce)

Preparation

Shuck oysters, remove meat and set bottom portion of each shell in an oven proof pan of rock salt to steady them and protect them from high heat.
Discard top of shell.
Set oysters aside.
Heat butter in a skillet over medium heat Add shallots cook for 2 minutes.
Add Garlic, spinach, bacon and parsley.
Season with salt, pepper and nutmeg.
Saute until hot.
Stir in flour and cook 2 minutes.
Stir in wine, lemon juice, Worcestershire Sauce, and cream.
Bring to a boil.
Simmer until thickened about 5 minutes.
Stir in parmesan cheese.
Divide this mixture among prepared shells.
Place 1 oyster in each shell on top of spinach mixture.
Broil 2 minutes .
Coat lightly with Hollandaise (Recipe#91452.).
Broil 3 more minutes or until golden.
Serve immediately.