For the Oysters:
For the sauce:
First, mix all the ingredients for the sauce in a bowl and let them sit while you prepare the other ingredients.
Melt butter in a pan. Add garlic and cook for about 2 minutes, until the butter takes on the garlic flavour.
In a bowl, combine the bread crumbs with half the melted garlic butter mix and set aside.
Now add the shallots and spinach to the remaining garlic butter in the pan and cook until the spinach is wilted. Douse with Pernod and simmer for a few minutes.
Meanwhile add olive oil, Parmesan, parsley, salt and pepper to the breading mixture and mix.
Open the oysters with an oyster knife. Place a heaping teaspoon of spinach mixture on each oyster and top with a heaping teaspoon of breadcrumb mixture.
Preheat the Otto Grill. Place the oysters on the grill rack. Alternatively, you can sprinkle the grease collection tray generously with sea salt place the oysters on it so they don’t tip over. Toast the oysters over low heat and a small flame until the breading mixture is golden brown. Garnish with sauce and a piece of lemon.