Hot Oysters on the Half Shell

Hot oysters in the shell make an appealing first course or hors d’oeuvre. The various elements—the creamed spinach, the hollandaise, and the oysters themselves—can be prepared ahead of time and then broiled just before serving. You can also vary the topping and the vegetable bed on which the oysters sit (see variations). This is a rich dish, so 3 oysters are usually the right amount for a first course.