Either shuck fresh oysters, or buy oysters in the jar and use old shells.
I use the same shells over and over again for these dishes.
Butter the shells, and place about 1 tablespoon spinach in each.
Add a little melted butter to each mound of spinach, and press one oyster into the mound.
Top the oyster with the Mornay sauce and a bit of the cheese.
Broil until everything is bubbling hot.
This can be served as a first course of an Italian meal.
Follow with pasta and then a Frittata ( 96) and salad for the main course.