2 tablespoons Olive Oil
1 tablespoons unsalted butter
2 Tablespoons Minced garlic
2 Tablespoons chopped shallots,
10 ounce package fresh spinach
Salt and pepper, to taste
1 cup Heavy Cream
1/4 cup Pernod
2 Dashes Tabasco Sauce
2 dozen oysters, on the half shell
1/3 cup Panko bread crumbs
1/4 cup grated Parmesan
2 tablespoon chopped parsley
Procedure
1>Heat oil and butter in a large pot, with a lid, until the butter is bubbling. Add the garlic and shallots and sweat for 1 minute. Add in the spinach, season with Salt and Pepper, Toss the spinach around in the pot, Cover and remove from heat.
2> In another pot bring the cream to a boil and reduce by about half. Careful the cream can boil over very easily. Add the Pernod and Tabasco and bring back to a boil. Remove from the heat.
3> Open the oysters. Make Sure they are fresh and smell good. If you buy the from a reputable fish merchant they will probably open them for you but use them that day or the day after. Now top each oyster with about 1 tablespoon of the cooked spinach, sprinkle each with about ½ Tablespoon of Panko, and spoon over 1 Tablespoon of the sauce. Now Sprinkle the top with the rest of the Panko and the Parmesan
4> Bake in a 400° oven for about 15 Minutes. Sprinkle with Chopped Parsley and Serve.
