Oysters vary in flavor depending upon the region in which they were grown, and there are many heated controversies about which oysters are best.
Cook spinach in a little water, just a short time so that it stays green. Drain well. Add the cream. Thicken with flour. Arrange oysters on the half shell on a jelly roll pan (you can use a layer of rock salt to keep the shells upright). Sprinkle the juice of ½ lemon over them.
Top each oyster with the spinach mixture. Add Hollandaise sauce, two cheeses, breadcrumbs, paprika, salt, and pepper. Bake at 375˚ for 15 minutes