Preparation time: 10 minutes
Cooking time: 15 minutes

1. In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
2. Preheat oven to 200°C / 400°F.
3. Combine panko, walnuts and parmesan in a small bowl; set aside.
4. In a small frying pan, heat butter over medium-low heat. Add garlic and sauté. Spoon out half and stir into the walnut/panko mixture.
5. Add shallot, spinach and anise liqueur to frying pan and sauté on high heat until spinach is wilted, about 3 minutes; remove and let cool slightly.

Assembly and cooking

1. On a rimmed baking sheet, space oysters evenly. Top with 3 to 4 spinach leaves, a few drops of red pepper sauce (optional) and 2 tsp walnut/panko mixture.
2. Bake for 7 to 10 minutes or until light golden brown.
3. Serve immediately with lemon wedges on a bed of rock salt.