INGREDIENTS
1/3 cup
bread crumbs
2
garlic cloves
8 servings
lemon wedges
2 Tablespoons
olive oil
24
oysters
1/4 cup
parmesan
1 Tablespoon
parsley
1 dash
pepper sauce
1/4 cup
pernod
8 servings
rock salt
8 servings
salt and pepper
2
shallots
2 cups
spinach
4 Tablespoons
unsalted butter