Oysters Rockefeller

Directions

1. 1
   In a food processor or blender, mix the anchovies and the white wine to create an anchovy paste.
2. 2
   Set aside.
3. 3
   Heat a large stockpot over low heat and saute the spinach in the butter until wilted, stirring occasionally.
4. 4
   Add the garlic, shallot, anchovy paste, fennel, parsley, green onions, and Pernod.
5. 5
   Cook for about 30 minutes, stirring occasionally.
6. 6
   Remove the pot from the heat and let it stand for 1 to 2 hours.
7. 7
   Preheat oven to 400 degrees F.
8. 8
   Put the oysters on a baking sheet and add about 1 tablespoon of the spinach mixture to each oyster.
9. 9
   Spread the mixture evenly and sprinkle with Parmesan.
10. 10
    Bake until the topping is browned, about 3 to 5 minutes.
11. 11
    Serve immediately.