Preheat broiler. Place spinach in large heatproof bowl; pour boiling water overtop to barely cover. Let stand 5 min. until leaves are wilted. Drain and cool slightly. Squeeze out excess moisture. Finely chop spinach; set aside.
Meanwhile, sprinkle a bed of coarse salt into a baking dish (the salt is for holding the oysters upright). Shuck oysters, keeping them in their half-shells along with the oyster liquor. Nestle oysters into the salt. Keep chilled.
Melt butter in skillet over medium heat. Add shallot; cook 2 min. until starting to soften. Stir in flour; cook another 2 min. Stir in cream; bring to a boil. Cook 3 to 5 min. until sauce thickens slightly. Mix in reserved spinach, lemon zest and juice. Remove from heat. Stir in Swiss cheese.
Spread 1 tbsp (15 mL) spinach mixture onto each oyster. Stir together breadcrumbs and Parmesan; sprinkle overtop. Fill and top all oysters. Broil 2 to 3 min., or until breadcrumbs are golden brown and cheese is bubbling. Serve with lemon wedges.
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