Oysters Rockefeller

Ingredients for 2 servings:

• 6 oysters, fresh
• 300 g spinach, frozen
• 1 tbsp Pastis or Pernod
• 50 g Parmesan, freshly grated
• 200 g sea salt, coarse

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

Thaw the spinach, squeeze well, and drain. Hold the oysters firmly in your hand, flat-side up. Insert a sturdy knife between the shells and twist open. Use the knife to separate the upper and lower muscles from the shells. Discard the upper shell. Pour the oyster water through a fine-mesh sieve into a bowl and add the oysters. Now rinse the insides of the lower oyster shells. Heat olive oil in a pan and sauté the spinach for a few minutes. Add the oysters, oyster water, and pastis, toss to coat, and season with salt and pepper. Sprinkle sea salt on a baking sheet and place the oyster shells on top. Divide the spinach among the shells, placing one oyster in each shell. Sprinkle with Parmesan cheese and broil for one to two minutes.