Prepare the béchamel by diluting the flour with the fish stock and oyster water. Place over low heat and allow the béchamel to thicken. Add the lemon juice and PASTIS DE L'ILE DE RE. Mix and add the butter. Set aside.
Chop the shallot and sauté in a frying pan with a knob of butter. Add the spinach, washed and squeezed dry. Add salt and pepper to taste. Leave to cook.
Meanwhile, remove the oysters from their shells, keeping their water. Then place them with their shells on an oven tray lined with coarse salt to hold them in place. Preheat oven to 180°, gas mark 6.
Place a spoonful of spinach on each oyster. Add a spoonful of bchamel sauce and sprinkle with Parmesan and breadcrumbs.
Place the oysters in the oven and, after 8 min. of cooking, turn the oven to the grill position for 2 to 3 min. to finish cooking and brown the oysters. Enjoy immediately with a glass of PASTIS DE L'ILE DE RE.
