Arrange shucked oysters on a baking tray while you prepare the topping.
In a medium skillet melt the butter over medium heat. Add shallots and garlic and saute until translucent.
Turn off the flame and add the Pernod. Turn the heat back on and simmer until most of the alcohol is evaporated. (If you're feeling bold you can flambe it, but stay safe!)
Next add the heavy cream. Simmer until it is reduced to about 1/2 cup and is thickened.
Toss in the spinach and cook until wilted.
Add about 1/3 cup of the grated cheese.
Spoon a tablespoon of the mixture over each oyster.
Top with the remaining cheese.
Turn your broiler to low heat. Broil for about 3 minutes until cheese is browned and the oysters are cooked through.