Stir in cheese lemon juice and pepper. Clean oysters and place in a large stockpot. Add garlic spinach green onions parsley lemon juice butter and pernod to a food processor and pulse until finely chopped. In a large skillet saute onion in butter until tender. Bake until the sauce is lightly browned and the oysters begin to curl around the edges about 20 minutes.
Roughly chop the spring onions and celery then place in a food processor. Melt butter in a 12 inch saute pan over medium low heat. Put the shells on a bed of rock salt in a small baking tray. Remove from the heat. Pour in beer and enough water to cover oysters.
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Pour in enough water to cover oysters. Add 2 cloves garlic seasoned salt and peppercorns. Place the bread crumbs in a mixing bowl and add half the garlic butter set aside. Bring the water and oysters to a boil. Step 4 using tongs or a spatula carefully transfer the hot shells to the salt covered.
Clean oysters and place in a large stockpot. Position rack in top third of oven and preheat to 450. Remove from heat and drain and cool oysters. Preheat oven to 425 degrees f. Clean oysters and place in a large stockpot.
Preheat oven to 425 degrees f. Pour in enough water to cover oysters. Cook and stir until wilted. Roughly chop the spring onions and celery then place in a food processor. Pick in the tarragon leaves and add the the remaining ingredients.
Remove from heat and drain and cool oysters. Stir in cheese lemon juice and pepper.
