Baked Oysters

Combine 1/2 cup mayonnaise, chili sauce, and mustard in small bowl; reserve, covered, until ready to use.

Place spinach leaves, with moisture left clinging to leaves, in large heavy saucepan; cook, tightly covered, over medium-low heat until tender, about 5 minutes. Drain spinach in sieve; press with back of spoon to extract liquid. Transfer spinach to plate; blot up moisture with double thickness of paper toweling. Remove cutting surface; chopped fine. Reserve.

Cook bacon in large heavy skillet over medium heat until crisp; remove with tongs to double thickness of paper toweling to drain; discard fat in skillet or reserve for other use. Chop bacon coarsely; reserve

Pour coarse salt into large baking pan to depth of 1/2 inch. Arrange oysters, each in half shell, in salt; press each shell gently so it will sit in salt firmly and not tip.

Heat oven to 425°F.

Sprinkle each oyster with a few drops lemon juice; dust with freshly ground pepper. Top each oyster with rounded teaspoonful of mayonnaise mixture; spread slightly with spatula to cover surface of oyster. Top each oyster with about 1 tablespoonful chopped spinach, dividing evenly. Sprinkle oysters evenly with Parmesan cheese (about 1/4 teaspoon per oyster) and chopped bacon. Dust with paprika.

Bake oysters in oven until tender, about 10 minutes. Serve immediately.