Note: Be sure to clean and shuck your oysters first before beginning this recipe. (See the step-by-step shucking instructions in the story for guidance.)

For the topping, heat olive oil in a large skillet over medium heat. Add shallots and cook until tender, about 3 to 4 minutes. Stir in spinach, season with a pinch of salt and pepper, and cook until wilted, about 2 minutes. Add cream cheese, half and half, and pecorino Romano cheese, mixing until the cream cheese melts and mixture resembles creamed spinach. Allow topping to cool completely.

When ready to cook, preheat oven to broil with the top rack positioned about 6 inches from the heating element. Place 1 tablespoon of spinach topping mixture on top of each shucked oyster. Sprinkle with panko breadcrumbs and broil for 5 to 7 minutes, or until the tops are golden brown. Serve immediately, with a zesty mignonette sauce, if desired.