1/2 750ml bottle dry white wine (drink the rest while you're cooking!)
Pernod or Herbsaint, to taste
OR substitute ½ teaspoon ground anise seeds
Strain oysters, saving their liquid. Puree in processor/blender. In large sauce pan, add white wine, pureed oysters, oyster liquid, onions and celery. Cook 10 minutes on medium heat.
Add chicken stock, seafood seasoning and whipping cream. Whisk together thoroughly. Cook 10 minutes on low heat, add spinach, stir-in. Add liquor and serve.