Wash the fresh spinach and place in a large saucepan, heat gently for 3-4 minutes until just wilted, drain well and squeeze out the liquid. Arrange the opened oysters on a flat, non-stick baking sheet or dish. In a saucepan, sauté the shallots and garlic in the butter; then add the spinach, oyster juice and pepper. Add the cream and bring to a simmer; add the Pernod. Spoon the mixture over each oyster and then sprinkle with cheese. Place under a hot broiler until the cheese sizzles; about 2-3 minutes. Serve immediately.