Oysters Rockefeller Casserole

3 (10) packages frozen spinach, thawed and drained
12/3 cups chopped green onions
1 cup chopped celery
1 large clove garlic, crushed
1 teaspoon thyme
11/2 cups (three sticks) butter, melted
11/2 cups bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon anchovy paste
4 dozen oysters
1/2 cup oyster liquor
3/4 cup chopped parsley
1/2 cup grated Parmesan cheese
2 tablespoons Pernod (anise flavored liquer)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Cook the spinach according to package instructions, drain. Saute the green onions, celery, garlic, thyme in the butter in a skillet for 5 minutes. Add the bread crumbs, Worcestershire sauce and anchovy paste and cook for 5 minutes or until the bread crumbs are toasted, stirring constantly. Fold in the oysters, oyster liquor, parsley, cheese and liqeur. Cook for 3 minutes or until the edges of the oysters curl. Add the spinach, salt, black pepper and cayenne pepper and stir well. Spoon in a three quart casserole. Bake at 375 degrees for 20 to 25 minutes. (Note: this dish may be baked in ramekins and served as appetizers.)