> ## Content Index
> Fetch the complete content index at: https://news.freshaig.com/llms.txt
> Use this file to discover other available public pages before exploring further.

# Baked Fresh Oysters with Spinach and Pernod
- URL: https://news.freshaig.com/baked-fresh-oysters-with-spinach-and-pernod/
- Published: 2026-07-16T21:44:35.000Z
- Updated: 2026-09-01T14:36:20.000Z
- Description: Elevate your next gathering with these rich and savory Baked Fresh Oysters with Spinach and Pernod, a sustainable and indulgent treat you can easily source from trusted local merchants on FreshAIG.com.
- Author: Ben
- Tags: Recipes, Oysters, Bake, Low-Carb, HIgh-Protein, Gluten-Free, #Import 2026-07-13 20:29

## FreshAIG Quick Facts

- Species: Eastern Oysters (Crassostrea virginica) or Pacific Oysters (Magallana gigas)
- Total Time: 25 minutes
- Diet Type: Low-Carb, Gluten-Free

*Preparation Method: These fresh oysters are gently* [*baked*](https://news.freshaig.com/baking-seafood/) *on the half shell until the spinach and Pernod topping is bubbly and golden brown.*

**Serves:** 4 people

## Ingredients

- 12 fresh live oysters, scrubbed and [shucked (leave meat in the deep half of the shell)](https://news.freshaig.com/how-to-shuck-oysters/)
- 2 cups fresh spinach, finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons Pernod (anise-flavored liqueur)
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup gluten-free breadcrumbs (optional, for crunch)
- Rock salt (for baking and serving)
- Lemon wedges for garnish

## Instructions

1. Preheat your oven to 450°F (230°C). Prepare a baking sheet by lining it with a thick layer of rock salt to keep the oyster shells stable and level.
2. In a skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the chopped fresh spinach and cook until wilted. Pour in the Pernod, carefully allowing the alcohol to cook off for about 2 minutes.
4. Stir in the heavy cream and let the mixture simmer gently until it thickens slightly. Remove from heat and season with a pinch of salt and pepper.
5. Nestle the shucked [oysters](https://news.freshaig.com/tag/oysters/) into the rock salt on your baking sheet. Spoon a generous amount of the spinach and Pernod mixture over each oyster.
6. Sprinkle the grated Parmesan cheese and gluten-free breadcrumbs evenly over the top of each oyster.
7. [Bake](https://news.freshaig.com/baking-seafood/) in the preheated oven for 8 to 10 minutes, or until the edges of the oysters begin to curl and the cheese topping is bubbling and golden brown.
8. Carefully transfer the oysters to a serving platter, garnish with fresh lemon wedges, and serve immediately.

Remember to find the freshest local oysters near you with [FreshAIG.com](https://www.freshaig.com/?ref=news.freshaig.com)!