This was a fun dish that was quickly devoured by everyone once it was dropped on the table. I love fried oysters and wanted to bring the traditional flavors of a Rockefeller to the dish. The mixture of bacon, spinach, and cream baked onto an oyster is amazing and that's what I wanted. After scraping the oysters out of the shell, we breaded the meat in herb breadcrumbs using panko (a Japanese breadcrumb that is much lighter when fried). The shells were cleaned and reserved for presentation purposes. After chopping spinach and watercress into bite sized pieces, the greens were simmered in cream, salt, and nutmeg. A crispy slice of pancetta was placed in between the fried oyster and the cream spinach to create the same flavors of a classic.