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Stuffed Oysters Pernod

Ingredients:

• 2 dozen oysters
• 1 cup chopped, cooked spinach
• 1/2 cup chopped mushrooms
• 3 chopped shallots
• 1 stalk celery chopped
• 3 tsp chopped parsley
• salt and pepper to taste
• 1 pinch dry margoram
• 1 pinch cayenne pepper
• 3 Tbls. Pernod
• 1/4 cup cream cheese (60 ml)
• Pickling or coarse sea salt

Shuck oysters and leave on the half shell. Fill a rimmed cookie sheet with pickling or sea salt and arrange the oyster shells to sit evenly atop the salt. Hand mix all other ingredients in a bowl. Add a spoonful of the mixture over each oyster. Bake in a 450 degree oven for 10 minutes.