Being in Canada, we have access to some of the tastiest oysters ever, so I decided to cook this classic that was liked by who does simply like oysters and who likes only cooked oysters.


24 fresh oysters, shucked, shells reserved

1/4 cup freshly grated Parmesan cheese

1 garlic clove

3 cups loosely packed fresh spinach

1/2 cup chopped green onion or shallots would work as well

3/4 cup unsalted butter, room temperature

2 tablespoons Pernod or other anise-flavored liqueur (facultative)

1 teaspoon fennel seeds, ground

1 teaspoon hot pepper sauce

1/2 cup dry breadcrumbs

1/4 cup freshly grated Parmesan cheese

salt & pepper to season

1 pound rock table salt



Preheat to 450°F.

Finely chop garlic in processor. Add spinach and green onions (or shallots) to garlic. Process until mixture is finely chopped. Transfer mixture to bowl.

Combine butter, breadcrumbs, anise liqueur, fennel and hot sauce in processor.

Process until well blended. Return spinach mixture to processor.

Processes until mixtures are blended.

Season with salt and pepper. This can be made ahead;  if so, cover and keep refrigerated.

Sprinkle rock salt over large baking sheet to depth of 1/2 inch.

Arrange oysters in half shells atop rock salt.

Top each oyster with 1 tablespoon spinach mixture.

Sprinkle with the grated cheese.

Bake for about 8 minutes till top of mixture is crispy.


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