1. Keep oysters chilled until ready to shuck and clean gently with an oyster knife, preserving the liquor and nesting shells on a bed of coarse salt

2. Melt butter in a pan over medium heat and sauté shallot and garlic until fragrant

3. Add spinach and parsley and cook until wilted, then stir in Pernod if using and season with salt and pepper

4. Transfer the mixture to a food processor, blend until smooth, and fold in half of the breadcrumbs

5. Preheat oven to 450°F (230°C) and spoon sauce over each oyster, then sprinkle remaining breadcrumbs on top

6. Bake oysters for 8–10 minutes until sauce bubbles and breadcrumbs are golden, then let rest for one minute, garnish with lemon wedges and serve immediately