Presoak a clay pot, top and bottom, in water for 15 minutes. Place the shredded spinach on the bottom of the presoaked pot.
Combine the butter, salt, pepper, nutmeg, garlic, and wine in a saucepan, heat until well mixed, and pour over the spinach.
Add the oysters and sprinkle with Parmesan cheese.
Cover the pot and place it in a cold oven.
Meanwhile bring the liquid in the saucepan to a boil; add the butter and the arrowroot mixed with the light cream, the reserve oyster liquid, anchovy paste, and Pernod. Stir until thick.
Place the spinach and oysters on the toasted French bread and cover with the sauce.
© 1974 All rights reserved. Published by Echo Point.