Ingredients:
12-14 shucked Oysters
1 Tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup boston lettuce, chopped
½ cup scallions, minced
¼ cup fresh parsley, chopped
¼ cup breadcrumbs
2 Tbsp Pernod or any anise flavored liquor
salt and pepper to taste
White sauce:
2 Tbsp butter
¼ cup flour
1 cup hot milk
1 Tbsp sour cream
1 tsp Dijon mustard
pinch nutmeg
salt and pepper to taste

Directions:
1. Heat olive oil in a large skillet. Sauté garlic for 1 minute. Add oysters and sauté 3 minutes each side.
2. Add lettuce, spinach, scallions, parsley and breadcrumbs. Cook over low heat until the greens are wilted.
3. Stir in the Pernod. Add salt and pepper.
4. Place on serving plates. Spoon white sauce over each serving.
White sauce:
1. In a small pan melt the butter. Stir in the flour.
2. Slowly add the milk while stirring. Continue stirring until thickened.
3. Blend in the sour cream and mustard. Remove from heat.
4. Add nutmeg, salt, and pepper.