Preheat oven to 400 degrees Fahrenheit
Shuck the oysters using a proper shucking knife. There is an art to doing this. You want to pry up the shell with the shucker, then sever the muscle attaching the meat to the shell on both sides of the shell, so that it is no longer attached. Place the oyster back in the bottom shell as it has a pocket to hold the oyster and sauce. The top shell tends to be too flat. If the shell breaks, make due with the most solid part of the shell, or you can transfer the oysters to a pan or oven proof ceramic bowl or vehicle that can maintain the oysters shape and integrity. An oven proof egg dish would work. Place the oysters on a flat baking pan.
Heat a coating of olive oil in a saute pan over medium high heat. Saute the shallots until translucent.
Add in the Pernod and reduce until half the liquid is gone. You can flame to burn off the alcohol if desired. But, it will cook down on its own.
Add the heavy cream and reduce until thickened. Season with salt and pepper.
In a separate pan, saute the spinach in olive oil until well wilted. Drain liquid from spinach through a strainer.
Fold the Spinach and herbs into the cream sauce with half the cheese. Spoon the sauce with the spinach into each oyster evenly. Sprinkle with more cheese and bread crumbs if desired.
Place the oysters into an oven and bake until the tops become golden brown, about 10 minutes. The sauce will bubble a bit, cooking the oysters. try not to overcook or the oysters will become tough. I like them just a touch under-cooked, so they're still a bit soft. Serve while still hot.
