Preparation time: 30 min
1/4 cup panko breadcrumbs
1/4 cup California walnut pieces, toasted
1/2 cup Parmesan cheese, grated
4 tablespoons butter
2 cloves garlic, minced
1 shallot, minced
2 cups spinach
2 tablespoons sambuca or anise liqueur
24 oysters, shucked
Red pepper sauce
Rock salt (optional)
1.Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
2.Preheat oven to 400 F.
3.Walnut/Panko Mixture: Combine panko, walnuts and Parmesan in a small bowl; set aside.
4.In a small frying pan, heat butter over medium-low heat. Add garlic and saute. Spoon out 2 tablespoons and stir into the walnut/panko mixture.
5.Add shallot, spinach and anise liqueur to frying pan and saute on high heat until spinach is wilted, about 3 minutes; remove and let cool slightly.
6.On a rimmed baking sheet, space oysters evenly. Top with 3 to 4 spinach leaves, a few drops of red pepper sauce and 2 teaspoons walnut/panko mixture.
7.Bake for 7 to 10 minutes or until light golden brown.
8.Serve immediately with lemon wedges on a bed of rock salt.