Shuck the oysters and reserve the juice.

Wash the oyster shells thoroughly.

Cut the carrot, leek, and snow peas into thin strips (julienne).

Steam the julienned vegetables until tender-crisp and set aside.

Blanch the spinach briefly and set aside.

Finely dice the shallots.

In a saucepan, combine the diced shallots and white wine.

Reduce the wine until only about 1 tablespoon of liquid remains.

Add the cream to the reduced shallot mixture and reduce for about 30 seconds.

Whisk in the butter, a few cubes at a time, until the sauce is emulsified.

Season the sauce with salt and pepper to taste.

Set the shallot-butter sauce aside.

Heat a sauteuse or similar pan over medium heat.

Pour in the heavy cream, reserved oyster juice, champagne, and a clove of minced garlic.

Add the shucked oysters and julienned prosciutto to the pan.

Poach the oysters for 2 to 3 minutes, or until they are just cooked through.

Remove the pan from the heat and stir in the shallot-butter sauce.

Spoon the mixture into the cleaned oyster shells.

Top each oyster with a small amount of blanched spinach.

Place the poached oyster on top of the spinach.

Arrange a small pile of the steamed julienned vegetables on each oyster.

Serve the oysters on a bed of blanched seaweed or mixed peppercorns.