Oysters Rockefeller
Directions
Preheat oven to 450°F.
Melt butter in a large pan over medium high heat, add shallot, fennel and garlic, cook for 2 minutes, until softened and fragrant. Add spinach and herbs, cook until it reduces by half. Stir in breadcrumbs and cook for 2 minutes longer, add Pernod, season with a pinch of salt and black pepper. Remove pan from heat.
Cover a large baking tray with coarse salt to keep oysters from tipping over (or use a scrunched up piece of foil). Arrange oysters on the tray, place a heaping spoonful of the herbed breadcrumbs into each oyster.
Bake oysters for 6 – 8 minutes until mixture is bubbling and the oysters have started to curl up at the edges. Serve hot.