Preheat oven to 450ºF.

Place silicone muffin cups or suitable substitute on a baking sheet.

Place scallions, spinach, watercress and parsley into a food processor and pulse a few times until finely chopped but not pasty.

Stir in the salt, pepper, lemon juice, Pernod, panko, and 1/4 cup Parmesan, setting remaining Parmesan aside.

Divide the oysters among the baking cups, cutting them smaller if necessary. It is not preferred, but it will be okay. Some of them can be huge. You really don't want extra large ones in the cups or it will mess up the cook time. You should get about 24 muffin cups worth.

Top oysters with the herb and vegetable mixture and sprinkle with the remaining 1-1/2 cups Parmesan cheese.

Bake at 450ºF for 10 minutes.

Serve hot with lemon wedges if desired.