cup unsalted butter
shallot, finely diced
cup finely diced fennel
garlic cloves, finely minced
cup finely chopped spinach
cup finely chopped tarragon
cup finely chopped parsley
pinch of salt
freshly ground black pepper
PEI oysters, scrubbed, shucked and kept in the half shell
cup coarse or rock salt
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.
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