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.