Scalloped Oyster Rockefeller Casserole

4 tablespoons olive oil
1 large onion finely chopped
1 cup finely chopped celery
1 cup finely diced carrot
2-3 tablespoons white vermouth

4 tablespoons butter
1 pound spinach
1 cup of organic whipping cream
8 ounces shredded parmesan cheese
pinch of black pepper
1 ounce Pernod
Dash of Worcestershire sauce to taste

1-quart oysters
3 cups lectin-free panko breadcrumbs
1/2 tablespoon garlic salt

Preheat the oven to 350° F F. Saute the onion, celery, and carrots in olive oil until tender. Add a pinch of garlic salt. Deglaze the pan with white vermouth.

Melt butter in a large saucepan—saute spinach until cooked down. Add whipping cream, 6 ounces of the parmesan cheese, pepper, Pernod, and Worcestershire sauce. Stir well.

Grease the pan with olive oil. Layer a cup of bread crumbs on the bottom of the pan. Spoon 1/2 of the onion, celery, and carrots evenly. Layer 1/2 the oyster. Cover evenly with 1 cup of breadcrumbs—spoon in the remaining onion, celery, and carrots. Layer the remaining oysters.

Slowly pour the spinach, cheese, and cream mixture over the oysters. Add the remaining breadcrumbs and top with the remaining cheese.

Bake for 40 minutes.