Serves 4
150g butter, cubed
300g spinach
a handful of watercress, leaves only
1 stick celery, peeled and finely diced
3 shallots, peeled and finely diced
1 teaspoon chopped tarragon
1 teaspoon cayenne pepper
1 tablespoon fresh breadcrumbs
16—20 oysters, shucked bottom shells retained
1 tablespoon Pernod, to serve (optional)
1. Preheat the grill. Have the butter at room temperature.
2. Blanch the spinach in a pan of boiling salted water for 30 seconds, drain well under cold running water and squeeze out as much water as possible.
3. Put the butter, blanched spinach and all the other ingredients except the oysters and Pernod into a blender and whiz until smooth.
4. Spread over the oysters and put under a very hot grill, until a crust forms. The oysters underneath will warm through rather than cook.
5. If you like, put the Pernod into a clean spray bottle, spray all over the oysters and serve.