Nola's on the Lake Oysters Rockefeller

8 ounces fresh spinach, rinsed, steamed and patted dry
2 teaspoons unsalted butter
1/4 cup minced shallots
1/4 cup minced leeks
2 teaspoons minced garlic
1 cup heavy cream
12 oysters on half a shell
4 ounces dark Sambuca
1/2 cup grated Parmesan Reggiano
Salt and pepper

Melt butter in a skillet. Add shallots and leeks, saut� until translucent.

Remove skillet from the stove, carefully set the skillet back, keeping your face away.

Add Sambuca and cook for 1 minute.

Add cream and spinach. Cook for 2 minutes, then fold in the garlic.

Line oysters on a baking sheet. Spoon sauce on the top and sprinkle with parmesan.

Bake for 7 minutes and serve hot.