Line a sheet tray or baking dish with coarse rock salt (I like to do this in a vessel that I can present in later, pick a nice roasting dish or cast iron even!). Place the shucked oysters on top so that they don’t spill over and lose their precious liquor.
In a skillet, melt the butter then sweat the shallots and garlic for 3-4 minutes or until softened. Add the Pernod, followed by the spinach and arugula. Cook until wilted, then add the cream and cheese and continue to cook until thickened.
Season with salt and pepper then set aside to cool (you can pulse this mixture in a food processor for a more fine result as well). When cooled, dollop some on each oyster.
Mix the panko with the melted butter and gruyere, then top each oyster generously.
Transfer to a preheated 425 degree oven and cook for 7-10 minutes or until the breadcrumbs are golden and crispy.
