Preheat the oven to 450ÂºF. Melt 4 tablespoons of the butter in a skillet over medium-low heat. SautÃ© the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and pour in half of the garlic butter to moisten it; set aside. Add the shallots to the garlic butter remaining in the skillet and cook for 3 minutes until soft. Add the spinach and cook until wilted and the water in the spinach has evaporated; season with salt and pepper. Pour in the Pernod and cook down for a few minutes until the mixture is dry, then add a couple of dashes of Tabasco to give the spinach a little kick. Take the pan off the heat and stir in the remaining 2 tablespoons of butter.
Finish off the bread crumbs by mixing in a 2-count of olive oil, the Parmigiano, and the parsley; season with salt and pepper. Set the bread crumb mixture aside so you can focus on shucking the oysters. See procedure in side bar below.
Spread a thick, even layer of the salt on a baking pan. Spoon 1 heaping teaspoon of the spinach mixture onto each oyster, followed by a spoonful of the garlic bread crumbs. Nestle the oysters in the salt to steady them. Bake for 15 minutes or until the bread crumbs brown. Serve with lemon wedges and Tabasco sauce.
Edited: October 9th, 2009