From Chef Anton Schulte
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Serves 2.

2 tbsp. butter
1/2 cup sliced fresh fennel
2 cloves garlic, sliced
2 strips apple smoked bacon, cooked and crumbled
2 oz. Herbsaint, pernod or pastis
2 oz. cream
3/4 cup baby spinach, packed
12 fresh oysters, drained
Salt and pepper to taste
Fresh cut chives for garnish

Warm a sauté pan over high heat. Add butter, fennel, garlic and bacon. Sauté until fennel is just tender and doesn't have much browning. Remove the pan from the flame. Add the Herbsaint, allow to sit for a few seconds then return to the flame. It will flame up so be careful. Stir to prevent the flames from charring the vegetables in the pan. As soon as the flames go out add the cream. Reduce by half (pan will be almost dry). Add spinach, salt and pepper and oysters. Cook until the edges of the oysters begin to curl or until just warmed through. Check seasoning. Divide between two warm bowls with a slotted spoon and pour on as much additional juice as you want. Top with chives and serve.

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