Step 1

Rinse and clean the oysters

Step 2

Carefully open the oysters and using a paring knife cut under the oyster releasing it from the shell. Place the open oysters on a sheet pan and refrigerate until needed.

Step 3

in a large saute pan or wide bottom pot, melt the butter.

Step 4

Add the shallots to the melted butter and saute over medium heat for 3-4 minutes. Do not let them burn.

Step 5

Add the spinach and saute until the spinach is wilted.

Step 6

**If you want to add Pernod or white wine, now is the time to add the wine to the pan.

Step 7

Add the lemon juice, heavy cream, Romano cheese and black pepper to the spinach. Bring to a boil and reduce the heat. Allow the mixture to continue cooking until the cream has reduced by half.

Step 8

Place the finished mixture into the refrigerator. Allow the spinach mixture to completely cool and solidify.

Step 9

Place one tablespoon of the spinach mixture on top of each oyster.

Step 10

Top each finished oyster with the panko bread crumbs.

Step 11

Place the oysters in a 375 degree F. oven for 15-20 minutes or until the topping is golden brown.

Step 12

Serve the oysters on a bed of rock salt with lemon slices.