Preparation / Directions:
Thaw out spinach and squeeze out excess water with hands. Melt butter and saute celery for 5 minutes, add green onions and saute for an additional 2 minutes, and then add parsley and garlic and cook 2 more minutes. After these greens are wilted, stir in drained spinach. (no need to cook spinach any further)
Remove pot from stove and add anchovies, Pernod, anise seeds, dark and white Worcestershire sauce, seasonings, parmesan cheese and bread crumbs. Blend thoroughly and place a heaping tablespoon on top of the oyster. Mixture should be stiff because oyster will shed some water.
Bake 15 20 minutes in a 350ø oven.