Oysters Rockefeller

24 oysters
1 10-oz pkg frozen spinach, cooked and chopped
8 Tbsp butter
½ cup chopped parsley
2 chopped anchovy fillets
1 Tbsp Pernod
1 ½ tsp Worcestershire sauce
½ cup bread crumbs
Salt and pepper to taste
Tabasco sauce to taste
1 cup grated Parmesan cheese

Remove oysters from shells reserving liquid.
Dry 24 shells and arrange on a baking sheet.
Melt the butter in a saucepan.
Stir in the spinach, parsley, and anchovies.

Remove from the heat and add the Pernod, Worcestershire sauce and bread crumbs.
Coarsely purée the mixture in a food processor or blender, thinning with the oyster liquid if necessary.
Season with salt, pepper and Tabasco.
Place an oyster in each shell, and top with the spinach mixture and cheese.
Bake at 450°F for 5 to 10 minutes until the cheese is melted and slightly browned.