In a skillet, melt some butter. Saute the garlic for about 2 minutes.
In a mixing bowl, spoon half of the garlic butter and mix it with the bread crumbs.
In the remaining garlic butter, add the shallots and spinach and let them cook until the spinach wilts, for about 3 minutes.
Deglaze pan with Pernod then season with salt, pepper and a dash of red pepper sauce. Let the mixture cook for a few minutes.
To the breadcrumb mixture, add some olive oil, Parmesan, chervil, and season with salt and pepper.
Bring out your baking pan and sprinkle with rock salt, enough to hold the oysters steady.
Arrange the oysters on the baking pan and spoon a heaping teaspoon of the spinach mixture then a spoonful of the breadcrumb mixture.
Bake in a preheated oven at 450 F for 10 to 15 minutes or until golden. Once cooked, arrange the oysters on a platter and serve with red pepper sauce and lemon wedges.