Place oysters on a tray, ensuring they are sitting flat so as not to lose their juices.
Turn oven to steam. Steam spinach until wilted & soft.
Squeeze out as much water as possible. With a hand blender, combine the butter, salt & pepper until smooth & velvety. Reserve.
Warm bacon rind in a small fry pan to allow some fat to render. Remove rind & discard.
Cook bacon in the same pan until crispy. Allow to drain on paper towel. Reserve.
Steam oysters for 1-2 minutes or until just warmed through. Position on serving plates.
Place a spoonful of spinach puree on top of each oyster.
Finish with a sprinkling of crispy bacon and serve.
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