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1
Preheat oven to 450F.
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2
Open the oysters, leaving them on the half shell and reserving the oyster liquor.
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3
Pick over spinach and remove any tough stems and blemished leaves.
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4
Rinse well and put in a saucepan.
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5
Cover and cook, stirring, until spinach is wilted.
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6
Cook briefly and drain well.
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7
Squeeze to remove excess moisture.
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8
Blend or put through a food mill.
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9
There should be approximately 2 cups.
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10
Put the scallions, celery, and parsley into the container of an electric blender and blend.
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11
There should be approximately 1 cup finely blended.
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12
Chop the anchovies and garlic together finely.
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13
Heat 4 tbsp.
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14
butter in a skillet and add the scallion and celery mixture.
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15
Stir for 1 minute and add the anchovie mixture.
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16
Cook, stirring, for 1 minute and add the spinach.
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17
Stir to blend.
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18
Heat remaining 4 tbsp.
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19
butter in a saucepan and add the flour.
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20
Blend, stirring with a wire whisk, and add oyster liquor, stirring vigorously with the whisk.
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21
Stir in the cream.
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22
Season with tabasco to taste.
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23
Do not add salt.
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24
Add the spinach mixture and Pernod.
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25
Let cool.
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26
Spoon equal portions of the mixture on top of the oysters and smooth over the tops.
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27
Sprinkle with Parmesan cheese.
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28
Bake about 25 minutes or until piping hot.
