1. Preheat grill to medium-high heat and prepare a grill-safe pan or cast-iron skillet.

2. Shuck oysters using an oyster knife, keeping each oyster in its bottom shell cup with its natural brine.

3. In a mixing bowl, melt butter over medium heat and sauté garlic until fragrant.

4. Add chopped spinach to the butter and garlic, cooking until wilted, then remove from heat.

5. Stir breadcrumbs, Parmesan, parsley, chives, salt, pepper, and Pernod into the spinach mixture to form the Rockefeller filling.

6. Arrange oysters on the grill-safe pan or on a bed of coarse rock salt to keep them level.

7. Spoon a portion of the Rockefeller filling onto each oyster, pressing gently to cover.

8. Place the pan on the grill, close the lid, and grill for 5–7 minutes until the topping is golden and bubbly.

9. Remove oysters with tongs and let rest for one minute.

10. Finish with a squeeze of fresh lemon juice and an optional sprinkle of extra chopped herbs or Parmesan.

11. Serve immediately on a platter with rock salt or crushed ice, pairing with lemon wedges and your favorite coastal sides.