Who's Cooking in Rhode Island

Directions

On medium heat, simmer cream and pernod, until mixture reduces and thickens, separately chop and quick sauté the spinach, then drain the liquid off the spinach, add the cream pernod mixture and spinach together and mix well, add grated cheese, nutmeg and salt+ pepper.
spoon this mixture on to each shucked oyster, place on baking sheet and bake in oven at pre-heated 400 degrees for 10 minutes