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Ingredients
  • 24 very fresh oysters, on the half shell
  • 4 tablespoons (½ stick) unsalted butter
  • ½ cup finely chopped shallots (2 large)
  • ¼ cup Pernod liqueur
  • Kosher salt and freshly ground black pepper
  • 1 (9-ounce) package Seabrook frozen creamed spinach, defrosted (see Cook’s Note)
  • ½ cup freshly grated Italian Parmesan cheese (2 ounces)
  • ½ cup grated Gruyère cheese (2 ounces)
  • Fleur de sel or sea salt, for serving
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