Oysters Au Gratin
Sprinkle sea salt on a baking sheet. Rinse oysters and open carefully. Remove meat and place in a bowl. Rinse shells, pat dry and arrange shells on the salted baking sheet.
Rinse scallions and celery and chop. Rinse parsley, tarragon and spinach, shake dry, pluck parsley and tarragon leaves from the stem and coarsely chop.
Preheat the oven broiler.
Melt butter in a pan and fry scallions with celery for 4-5 minutes. Add herbs and spinach, mix, add Pernod liqueur and cream and cook another 4 minutes. Remove from the heat, stir in breadcrumbs and season with salt, Tabasco and pepper. Place oyster meats in the shells and cover each with 1-2 tablespoons of breadcrumb mixture over each oyster, sprinkle with Parmesan cheese and cook au gratin for a few minutes under the preheated oven broiler, watching carefully. Serve immediately.