Oysters Rockefeller

Oysters

Ingredients

Serves 2

12 rock oysters, shucked

 For the Rockefeller purée:

  • 250g young spinach leaves
  • 10g picked curly leaf parsley leaves
  • 100g unsalted butter, softened
  • 30g celery, peeled and chopped
  • 1 small shallot, chopped
  • 20mls Pernod
  • The leaves from 2 sprigs tarragon
  • Several shakes ofTabasco
  • 1/4 tsp salt
  • A few fresh breadcrumbs

Method

  1. Fill a pan with plenty of water and bring to the boil. Plunge in the spinach and parsley, allow to boil for a couple of minutes and drain in a colander. Immediately dunk in iced water until cold.
  2. Squeeze as dry as possible between two hands until no more liquid seeps out. Set aside. Melt 25g of the butter in a deep frying pan, gently fry the celery and shallots until softened then add the Pernod, allowing it to bubble a little, then switch off. Cool briefly, then scrape into the bowl of a small food processor.
  3. Add the cooked spinach, tarragon,Tabasco, salt and the remaining 75g of butter. Purée until very smooth and set aside.
  4. Pre-heat the oven to 220C/gas mark 7.Tip off any excess juice from the opened oysters and, using a small palette knife, completely cover each oyster with a generous coating of the spinach purée.
  5. Strew a baking dish [or deep metal pan] with coarse salt, to allow the oysters to sit neatly. Distribute a fine showering of breadcrumbs over the oysters and bake in the oven on the top shelf. Cook for about 7-8 minutes. Serve without delay.