Ingredients
1 pack fresh spinach
1 roughly chopped green onions
1roughly chopped parsley, leaves and stems
2 tsp. lemon juice
1 tbsp butter
2 Tbsp. Pernod or other anise-flavored liqueur
Half pack panko bread crumbs
2 tbsp Freshly grated Parmesan
1 Tbsp. extra-virgin olive oil
24 fresh oysters, shucked, shells reserved
coarse salt to taste
Directions
Using a food processor pulse: garlic, spinach,green onions, parsley, lemon juice, butter, and Pernod to a food processor andpulse until finely chopped.
In a medium bowl combine, panko, Parmesan, and oil.
Sprinkle coarse salt over large baking sheet to depth of 1/2". Arrange oysters
in half shells in salt. Divide spinach mixture among oysters and sprinkle with
Parmesan mixture.
Bake until spinach mixture is bubbling and panko is deeply golden, about 8
minutes.
Step 5
Serve with lemon wedges