|Fresh spinach||1 Pound|
|Vegetable cooking spray||1|
|Minced shallots||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Pepper||1⁄4 Teaspoon (Divided)|
|Clam juice||1⁄2 Cup (8 tbs) (Divided)|
|Cornstarch||1 1⁄2 Teaspoon|
|Lemon juice||1 1⁄2 Teaspoon|
|Minced garlic||1 1⁄2 Teaspoon (Divided)|
|Fine dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Reduced calorie margarine||1 Tablespoon, melted|
|Oysters on half shell||36|
|Rock salt||4 Pound (1 Package)|
Remove and discard stems from spinach.
Wash leaves; pat dry.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add one-third of spinach; saute 1 minute or until wilted.
Repeat procedure twice.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add shallots and 1 clove minced garlic; saute until tender.
Stir in spinach and 1/8 teaspoon pepper.
Combine 1 tablespoon clam juice and cornstarch.
Combine remaining clam juice, lemon juice, and 1/2 teaspoon garlic in a saucepan; bring to a boil.
Reduce heat; simmer 1 minute.
Stir in cornstarch mixture.
Cook, stirring constantly, until mixture is thickened.
Stir in remaining 1/8 teaspoon pepper.
Combine breadcrumbs, cheese, melted margarine, and remaining 1 teaspoon garlic.
Scrape a knife between oysters and shells to free meat; set shells aside.
Place oysters in a colander to drain.
Sprinkle rock salt in two 15- x 10- x 1-inch jelly-roll pans; arrange reserved shells on salt.
Place 1 oyster in each half shell.
Top with spinach mixture; drizzle with sauce.
Sprinkle with breadcrumb mixture.
Broil 3 inches from heat (with electric oven door partially opened) 4 minutes.