Preparation:

In a heavy saucepan, melt the butter and brown the celery for 5 minutes.

Add the garlic, shallots, spinach and parsley, then cook for 5 minutes.

Drain. Blend in the Pastis and the Worcestershire sauce. Season.

Open the oysters, leaving them on the half-shell.

Cover each oyster on the half-shell with the spinach mixture, 

adding the breadcrumbs and sprinkling with Parmesan.

In a preheated oven set on broil, brown lightly.

Season to taste.

~ Accompanying wine - a full bodied white wine like a Muscat ~

Preparation: 

Open and drain the oysters, reserving the juice. Strain the juice.

In a pan, heat a mixture of equal parts butter and oil. When the 

butter-oil mixture is hot, add leeks and sauté on low heat until transparent. 

Pour the oyster juice in the pan and add oysters. Poach for approximately 

30 seconds to 1 minute. Add the white wine and fresh cream. Season with 

saffron and pepper and bring to a boil. Simmer for 30 seconds and then 

remove from heat.

~ Accompanying wine - light white wine ~