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1
Cook the spinach (with any water clinging from rinsing) in a saucepan over medium heat and cook, stirring occasionally, for 5 minutes, or until wilted.
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2
Drain well, and squeeze dry to remove any excess liquid.
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3
Pulse the spinach, shallots, parsley, and garlic until combined and very finely chopped in a blender or food processor; set aside.
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4
Meanwhile, to shell the oysters, cover the palm of one hand with a folded kitchen towel and grip an oyster, flat side up with the hinge toward you.
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5
Insert an oyster knife horizontally into the hinge and twist, then slide the knife left and right to loosen the shell.
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6
Very carefully lift off the top shell, then use the knife to loosen the oyster from the bottom.
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7
Reserve the liquid from the shell, then refrigerate the oyster in its shell and repeat until all the oysters are open.
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8
Melt the butter in a saucepan over medium-low heat.
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9
Whisk in the flour, and let bubble for 2 minutes.
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10
Whisk in the reserved oyster liquid.
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11
Stir in the spinach mixture, anchovies, cayenne, and salt and pepper to taste.
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12
Cover the pan and simmer for 15 minutes.
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13
Meanwhile, preheat the oven to 400F (200C).
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14
Spread a thick layer of rock salt in 4 heatproof serving dishes large enough to hold 6 oysters each.
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15
Place on baking sheets and bake 5 minutes to heat the salt.
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16
Stir the Pernod into the spinach.
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17
Taste and adjust the seasoning.
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18
Remove the dishes with the salt from the oven and arrange 6 oysters in their shells in each.
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19
Spoon the sauce over the oysters and bake about 5 minutes, or until the sauce looks set.
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20
Serve immediately.
