1 tablespoon Pernod or other anise-flavored liqueur
1/4 cup Panko Breadcrumbs
1/4 cup Grated Parmesan Cheese
1/4 teaspoon Cayenne Pepper
Pinch of Nutmeg
Salt and Freshly Ground Black Pepper to taste
Lemon Wedges, for serving
Instructions
Preheat oven to 425°F (220°C). Spread rock salt on a large, rimmed baking sheet.
Shuck the oysters, preserving the oyster and its liquor in the bottom shell. Arrange them on the rock salt.
In a large skillet over medium heat, melt the butter. Add garlic and shallot and cook for 2-3 minutes until soft.
Add spinach in batches and cook until fully wilted and excess moisture has evaporated, about 7-9 minutes.
Remove skillet from heat. Stir in parsley, green onions, Pernod, Panko breadcrumbs, Parmesan, cayenne, and nutmeg. Season with salt and pepper.
Spoon a generous amount of the topping onto each oyster.
Bake for 10-12 minutes, until the topping is golden brown and bubbling.
Serve immediately with fresh lemon wedges.
Notes
For safety, always use a thick kitchen towel to hold the oyster and an oyster knife (not a regular knife) for shucking. This will protect your hand and give you the right leverage.