Rinse and clean the oysters
Carefully open the oysters and using a paring knife cut under the oyster releasing it from the shell. Place the open oysters on a sheet pan and refrigerate until needed.
in a large saute pan or wide bottom pot, melt the butter.
Add the shallots to the melted butter and saute over medium heat for 3-4 minutes. Do not let them burn.
Add the spinach and saute until the spinach is wilted.
**If you want to add Pernod or white wine, now is the time to add the wine to the pan.
Add the lemon juice, heavy cream, Romano cheese and black pepper to the spinach. Bring to a boil and reduce the heat. Allow the mixture to continue cooking until the cream has reduced by half.
Place the finished mixture into the refrigerator. Allow the spinach mixture to completely cool and solidify.
Place one tablespoon of the spinach mixture on top of each oyster.
Top each finished oyster with the panko bread crumbs.
Place the oysters in a 375 degree F. oven for 15-20 minutes or until the topping is golden brown.
Serve the oysters on a bed of rock salt with lemon slices.