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Shuck the Oysters: Shuck the fresh oysters, reserving the bottom shells. Discard the top shells and any excess liquid. Place the oysters in the reserved bottom shells on a baking sheet lined with rock salt or coarse salt to stabilize them.

Prepare the Mixture: In a skillet, melt the butter over medium heat. Add the breadcrumbs, chopped parsley, chopped green onions, chopped celery, and minced garlic. Cook, stirring, for about 5 minutes, or until the vegetables are softened and the breadcrumbs are lightly toasted.

Add Flavor: Stir in the Pernod or anise-flavored liqueur (if using) and cook for another minute to allow the flavors to meld together. Season with salt and black pepper to taste.

Finish the Mixture: Remove the skillet from the heat and stir in the grated Parmesan cheese until well combined.

Top the Oysters: Spoon a generous amount of the Rockefeller topping onto each oyster in its shell, covering it completely.

Bake or Broil: Preheat your oven to 450°F (230°C). Place the baking sheet with the topped oysters in the preheated oven and bake for about 10-12 minutes, or until the topping is golden brown and bubbling. Alternatively, you can broil the oysters on high for 5-7 minutes until the topping is golden and bubbly.

Serve: Remove the baked Oysters Rockefeller from the oven and let them cool for a few minutes before serving. Serve them hot with lemon wedges on the side.