Antoine's Oysters Rockefeller

6 tablespoon butter
1/2 cup bread crumbs
2 cups fresh chopped spinach or 2 (10 ounce) packages frozen spinach
1/2 cup parsley
1/2 cup diced celery
2 tablespoon diced onion
1 tablespoon pernod liqueur or anisette
1/4 teaspoon salt
3 drop Tabasco sauce
18 large oysters

Melt butter; add crumbs and saute 1 minute, stirring constantly. Combine with other ingredients, except oysters, in blender until smooth. Arrange oysters in shells (or individual dishes). Top each
with 1 tablespoon spinach mixture and broil 3-5 minutes or until lightly browned.