In a heavy saucepan, melt the butter and brown the celery for 5 minutes.
Add the garlic, shallots, spinach and parsley, then cook for 5 minutes.
Drain. Blend in the Pernod and the Worcestershire sauce. Season.
Open the oysters, leaving them on the half-shell.
Cover each oyster on the half-shell with the spinach mixture, adding the breadcrumbs and sprinkling with Parmesan.
In a preheated oven set on broil, brown lightly.
Season to taste.
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