Oyster Rockafella by Mitch Tonks

Serves 4


  • 24 oysters, opened
  • 1 stick celery, finely chopped
  • 4 shallots, finely chopped
  • A small handful of chopped chervil
  • A small handful of chopped parsley
  • 200g spinach
  • 250g butter
  • A handful of breadcrumbs
  • A good splash of Worcestershire sauce
  • A dash of Pernod
  • Salt and pepper to taste
  • Tin foil
  1. Crumple up tin foil in bottom of roasting tray so the oysters can sit comfortably without spilling any of their
  2. Sweat the shallots, celery, chervil, parsley and spinach in a spoonful of the butter until
  3. Put into a food processor with the remaining butter, the breadcrumbs, Pernod and the Worcestershire Blend until smooth.
  4. Season with plenty of black pepper and a small amount of
  5. Put a tablespoon of the mixture on top of each oyster and bake or grill for 3-4 minutes until the butter has melted and top is crisp and Serve with plenty of champagne and your favourite person!