Prehat oven to 350 degrees.
Spray a medium-size muffin tin with cooking spray; lay 1 wonton skin into each hole, pressing in firmly to the sides and bottom to form cups.  Bake for 10-15 minutes or until golden brown. Remove from tin and let cool on a colling rack.
Spray oven-proof saute pan with olive oil cooking spray.  Add Pernod and spinach and cook for 1 minute. Turn the heat off.
Form 16 mounds of spinach. Divide the Louisiana Oysters evenly on top of each mound. Top with tomato, breadcrumbs and Parmesan cheese.
Place saute pan in the oven for 3-5 minutes or until the cheese is golden brown.
Place 4 wonton cups onto each serving plate. Using a spatula or spoon, remove each mound and place into a wonton cup.