Take a baking sheet and top with a slightly crumpled up piece of aluminum foil. The irregular surface of the crumpled foil will provide you with structure to hold your oyster shells upright. Shuck the oysters and set aside the foil lined baking sheet.
Finely chop the shallot, bacon, jalapeno, and garlic. Heat a skillet and melt the butter over medium low heat. Sauté the bacon until crispy and then add shallot and butter, cook until softened. Add the garlic and jalapeno, cooking the garlic for 30-45 seconds until aromatic and softened as well.
Deglaze the pan with white wine. Cook the wine until nearly evaporated and then add the cream. Reduce the cream by half, then add the spinach, tossing to coat and wil. Stir in half the parmesan cheese. Place dollops of the spinach and cream mixture into each oyster shell and top with remaining parmesan.
Bake the oysters Rockefeller for 15-20 minutes at 450F or until oysters are bubbling and cheese is golden brown on top.