Preheat oven to 425 degrees.

Line a baking sheet with a long sheet of aluminum foil and crumple around edges.

In a saute pan add garlic, olive oil and spinach and saute until spinach wilts.

Turn heat down to low and mix in bacon, 1/2 cup shredded Parmesan, and softened cream cheese.

Stir until melted and remove from heat.

Pour bread crumbs, 1/4 cup Parmesan cheese, and melted butter into a bowl and mix to combine.

Remove oysters gently from the shell with a knife.

Rinse oysters and shells and place shells on the aluminum lined baking sheet.

Place oysters back inside each clean shell then top with a spoonful of cheese filling and a scoop of the breadcrumb topping.

Bake for 10 minutes until golden and bubbly.

Serve warm with lemon wedges on the side.