Step 1

Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter.

Step 2

Place the Panko crumbs and half the Parmesan cheese in a mixing bowl and half the garlic butter, set aside.

Step 3

To the remaining garlic butter in the skillet, add the chopped shallot and celery. Cook until the shallot and celery are soft about 3 minutes. Add the spinach and continued to cook another 3 minutes.

Step 4

Deglaze pan with Sambuca. Season with salt and pepper and add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.

Step 5

Finish off the bread crumbs by mixing in olive oil, Parmesan cheese, and parsley, season with salt and pepper.

Step 6

Spray the oyster half shell or ceramic shells with oil. Place one oyster with some of its liquor in each shell.

Step 7

Cover each oyster with the spinach mixture. Spoon the bread crumb mixture over the spinach.

Step 8

If using a half shell, sprinkle a baking pan amply with the rock salt. Arrange the oysters in the salt to steady them.

Step 9

If using the ceramic shells, arrange them on a baking pan.

Step 10

Bake in a preheated 450 F. oven for 10 to 15 minutes until the breadcrumbs are golden.

Step 11

Serve with lemon wedges and red pepper sauce.