Serves 4
Ingredients
- 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
- Crumple up tin foil in bottom of roasting tray so the oysters can sit comfortably without spilling any of their
- Sweat the shallots, celery, chervil, parsley and spinach in a spoonful of the butter until
- Put into a food processor with the remaining butter, the breadcrumbs, Pernod and the Worcestershire Blend until smooth.
- Season with plenty of black pepper and a small amount of
- 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!