Easy Oysters Rockefeller

Preheat the oven to 450 degrees. Crinkle aluminum foil deeply and place on a sheet pan to hold the oyster shells level. Nestle the oysters into the foil in one layer, making sure not to spill any of their juices.

Melt the butter over medium heat in a small (8-inch) sauté pan. Add the shallots and sauté for 5 to 6 minutes, until tender and beginning to brown. Add the Pernod, 1 teaspoon kosher salt, and ½ teaspoon pepper and cook for 2 to 3 minutes to reduce the liquid. Stir in the spinach and cook for 2 minutes, until the liquid is absorbed. Taste for seasonings.

Spoon ½ tablespoon of the spinach mixture onto each oyster. Sprinkle the oysters evenly with the Parmesan and Gruyère. Bake for 6 to 8 minutes, until the spinach is hot and the cheese is melted. The oysters should be warm but not cooked through. Sprinkle with fleur de sel and serve hot.

If you can’t find Seabrook frozen creamed spinach, you can use one (10-ounce) package of Green Giant frozen creamed spinach instead.