Open oysters (* see instructions below), discard top shell and arrange on cookie sheet. Heat butter and olive oil in saute pan. Add shallots, garlic and fennel root and saute over medium low heat until tender, but not browned, about 5 minutes. Add Absinthe, salt and pepper and stir to combine. Place spinach in pan and cook just until wilted, about 1 to 2 minutes.

Divide spinach mixture evenly (about a teaspoon each) among the 12 oysters. Top each with 1 teaspoon St. Andre cheese. Bake in a preheated 375 degree F oven until cheese is melted, about 5 minutes. Serve immediately with lemon wedges on the side.

How to open oyster: First, always wear a pair of sturdy gloves and use a good quality oyster knife. Slide oyster knife in at the hinge of the shell and twist the knife to pop oyster open. Cut the adductor muscle that holds the shell closed. Discard the top shell and separate the adductor from the bottom shell. For the best presentation, take your knife and flip over the oyster meat.