Scrub the oysters if necessary

Either shuck by hand or put six at a time on a plate, cover with plastic wrap and microwave for 1 minute.

Cut the oysters free of the shell, reserving the bottom shell.

Put the oysters and it's liquor in a separate bowl and refigerate.

Melt the butter in a pan over medium heat, add the garlic, saute until fragrant, about a minute.

Add the garlic butter into the breadcrumbs. Then mix in the parsley and parmesan.

Put another 2 Tbsp Butter into the pan and add the spinach, green onion and celery to the pan and cook until the spinach is soft.

Add the Anisette to the pan. Allow the liquid to evaporate and remove from heat before seasoning with Tabasco Sauce, salt, and pepper to taste.

Preheat the oven to 450f.

In a pan with rock salt to steady the shells or oyster serving pan, place the shells and put one oyster in each along with a little oyster liquior.

Place a heaping teaspoon of the mixture onto each oyster followed by some bacon and the breadcrumbs.

Bake in a preheated 450F oven until golden brown, about 7-10 minutes.

Serve with the bread and a good Chardonay or your choice of white wine.