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1
Preheat the oven to 450F.
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2
Melt 4 tablespoons of the butter in a skillet over medium-low heat.
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3
Saute the garlic for 2 minutes to infuse the butter.
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4
Place the bread crumbs in a mixing bowl and pour in half of the garlic butter to moisten them; set aside.
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5
Add the shallots to the garlic butter remaining in the skillet and cook for 3 minutes, until soft.
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6
Add the spinach and cook until it is wilted and the water in the spinach has evaporated; season with salt and pepper.
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7
Pour in the Pernod and cook down for a few minutes until the mixture is dry and then add a couple of dashes of Tabasco to give the spinach a little kick.
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8
Take the pan off the heat and stir in the remaining 2 tablespoons of butter.
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9
Finish off the bread crumbs by mixing in a 2-count of olive oil, the Parmigiano, and the parsley; season with salt and pepper.
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10
Set the bread crumb mixture aside.
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11
Shuck the oysters (see sidebar, opposite).
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12
Spread a thick, even layer of the salt on a baking pan.
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13
Spoon 1 heaping teaspoon of the spinach mixture onto each oyster, followed by a spoonful of the garlic bread crumbs.
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14
Nestle the oysters in the salt to steady them.
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15
Bake for 15 minutes or until the bread crumbs brown.
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16
Serve with lemon wedges and Tabasco sauce.
