All too often, recipes for the traditional Oysters Rockefeller are way too complicated to make; too many steps to follow. Thus Suz's simplified version.
Rinse oysters to remove sand and grit. Shuck and remove any broken shell from each oyster.
Place oysters in their half shells, cupside down, and lay on a baking sheet that will fit a broiler oven. Crumpled tinfoil can be used to stabilize the oyster shells. Now you are ready fro the sauce.
Saute chopped onion and garlic in butter or oil until lightly browned. Add spinach and cook until barely wilted.
Place mixture in blender or food precessor adding enough cream to process the vegetables. A very thick but not too finely pureed sauce is what you are aiming for. Add the Pernod and red pepper, if desired.
Putting them Together
Spoon some sauce on each oyster and top with grated cheese. Place in broiler until cheese is browned. Remove and enjoy alone or with some friends, if you can bear to share!