Take 6 fresh gulf oysters and dredge in flour
seasoned with salt and pepper and deep fry for
three to four minutes. Set aside on paper towel
Pernod Cream Sauce
In a small skillet sauté spinach in Pernod.
Reduce. Lower heat, add cream until slightly
thickened. Add Parmesan and salt and pepper.
Put on plate and top with fried oysters.