Oysters Rockefeller - baby leaf spinach

Method

• Cook the spinach (with any water clinging from rinsing) in a saucepan over medium heat and cook, stirring occasionally, for 5 minutes, or until wilted.
• Drain well, and squeeze dry to remove any excess liquid.
• Pulse the spinach, shallots, parsley, and garlic until combined and very finely chopped in a blender or food processor; set aside.
• Meanwhile, to shell the oysters, cover the palm of one hand with a folded kitchen towel and grip an oyster, flat side up with the hinge toward you.
• Insert an oyster knife horizontally into the hinge and twist, then slide the knife left and right to loosen the shell.
• Very carefully lift off the top shell, then use the knife to loosen the oyster from the bottom.
• Reserve the liquid from the shell, then refrigerate the oyster in its shell and repeat until all the oysters are open.
• Melt the butter in a saucepan over medium-low heat.
• Whisk in the flour, and let bubble for 2 minutes.
• Whisk in the reserved oyster liquid.
• Stir in the spinach mixture, anchovies, cayenne, and salt and pepper to taste.
• Cover the pan and simmer for 15 minutes.
• Meanwhile, preheat the oven to 400F (200C).
• Spread a thick layer of rock salt in 4 heatproof serving dishes large enough to hold 6 oysters each.
• Place on baking sheets and bake 5 minutes to heat the salt.
• Stir the Pernod into the spinach.
• Taste and adjust the seasoning.
• Remove the dishes with the salt from the oven and arrange 6 oysters in their shells in each.
• Spoon the sauce over the oysters and bake about 5 minutes, or until the sauce looks set.
• Serve immediately.