Place fennel seeds in a dry pan on high heat and toss for 3 to 4 minutes or until the seeds are dark brown. Set aside.

Melt the butter in a sauté pan on medium-low. Add garlic and shallots and sweat until translucent. Toss in spinach, and sauté for 2 minutes, or until it wilts. Deglaze the pan with Pernod. Add salt to taste. Meld the mixture with softened cream cheese. Arrange shucked oysters on a baking sheet or muffin pan and add one spoonful of the savory mixture to each. Sprinkle Parmesan cheese atop each oyster.

Bake in preheated 450° oven 6 to 7 minutes, or broil under a medium flame until bubbling and golden brown.