PEI Oysters Rockefeller

• 12 PEI oysters
• ½ pkg fresh spinach
• ½ cup shallots, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp butter
• 2 tbsp heavy cream
• 1 tbsp Pernod*
• ½ tsp hot pepper sauce
• ½ cup Gruyere cheese, grated freshly
• ground black pepper to taste

* substitute lemon juice for the liqueur for alcohol-free; serve with lemon wedges

Wash the fresh spinach and place in a large saucepan, heat gently for 3-4 minutes until just wilted, drain well and squeeze out the liquid.

Arrange the opened oysters on the half-shell on a flat, non-stick baking sheet or dish.

In a saucepan, sauté the shallots and garlic in the butter; then add the spinach, oyster juice and pepper. Add the cream and bring to a simmer; add the Pernod.*

Spoon the mixture over each oyster and then sprinkle with cheese. Place under a hot broiler until the cheese sizzles; about 2-3 minutes.

Serve immediately. Makes 12 individual servings.