12 (or more) smaller sized raw oysters from the Chesapeake Bay
16 oz. shredded cheddar cheese
1 pack of bacon, cooked crispy and chopped into bits
sliced spring onions or chives
spinach, fresh raw leaves
2 garlic cloves, minced
Worchestershire
salt if desired

In a nonstick cupcake sheet, place one or two spinach leaves into each cupcake hole.

Place an oyster upon the spinach leaves.

Sprinkle each oyster with cheese, bacon, garlic, onion and salt. Add a drop or two of Worchestershire.

Put the cupcake sheet under a broiler and cook for a short time, watching as the cheese melts and bubbles and the oysters cook down to your taste.

To serve, scoop each oyster out and place on your reserved shells (washed) or into tiny bowls.