Shuck 24 oysters and place them on a large sheet pan. Note: a bed of salt on the sheet pan will help the oysters from rolling over.
Preheat oven to 400F
Heat a large skillet on medium heat and add 2 tablespoons of the butter. Once butter is melted, add shallots and sauté for 3-4 minutes. Then add the garlic and sauté for one more minute, stirring continuously.
Add chopped spinach and Vermouth to pan and cook for 2 minutes or until spinach is wilted. Stir in parmesan cheese and Melinda’s Green Sauce.
In a separate small pan, melt the remaining butter and mix it with the bread crumbs.
Top the oysters on the sheet pan with spinach mixture and top with bread crumbs.
Bake for 8-10 minutes, or until breadcrumbs are golden brown.
Serve immediately with lemon wedges
