Ingredients:

• 4 tablespoons butter
• 2 garlic cloves
• 1/4 cup of Panko Bread Crumbs
• 1 shallot
• ¼ cup Pernod
• 1 bag of fresh spinach
• Salt and pepper, to taste
• 1 tablespoons olive oil
•  ¼ cup grated cheese
• 2 tablespoon chopped parsley
• 1 dozen oysters, on the half shell
• Rock salt
• Charleston Hemp Collective Full Spectrum Oyster Mignonette or Delta-8 Oyster Mignonette, Lemon wedges and, Tabasco sauce for garnish
• 2- 30G's of Siberian Select

Directions:

1. Melt butter in a skillet over low heat. Infuse the butter with garlic by letting the garlic sauté in the butter for about 1 minute, remove from heat
2. Place the bread crumbs in a bowl and mix in half of the garlic butter, olive oil, cheese, parsley and season with salt and pepper, and set aside. Deglaze the pan with Pernod
3. Add shallots and spinach to the remaining mix. Cook until the spinach is wilted and add the shallots. Let the mixture cook down for a few minutes then season with salt and pepper. Remove from heat and cool
4. Preheat the oven to 450. Sprinkle a baking pan with a good amount of salt. Arrange the shucked oysters in the salt to steady them. Spoon a heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture
5. Bake oysters for about 10-15 minutes until golden. Garnish with Charleston Hemp Collective Full Spectrum Oyster Mignonette or Delta-8 Oyster Mignonette, lemon wedges, hot sauce, and Siberian Select Caviar.