- Serves: 8
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: medium
- 1 kg fresh spinach, picked
- 1/2 bunches tarragon
- 1/2 bunches flat leaf parsley
- 250 g unsalted butter
- 4 shallots, sliced
- 4 sticks celery, finely chopped
- 50 ml Pernod, or any good pastis
- salt and black pepper
- 8 rock oysters
- grated parmesan
- fresh breadcrumbs
- lemon wedges
1. Preheat the oven to 180C/gas 4. Bring a large saucepan of salted water to the boil. Add the spinach and herbs and cook for just 30 seconds. Drain and refresh under cold running water. Set aside to drain thoroughly.
2. In another saucepan, melt the butter gently. Add the shallots and celery and cook gently until soft. Add the Pernod and leave to cool slightly.
3. Place the spinach and herbs in an upright blender. Liquidise the mixture while steadily adding the butter and shallot mixture to give a thick, smooth, bright green purée. Season to taste and set aside.
4. Shuck the rock oysters tipping away any excess juice. Top each oyster with a generous quenelle of the spinach purée and a little grated parmesan.
5. Place the oysters on a baking tray and place in the oven until they are bubbling and hot. Meanwhile, preheat the grill if possible.
6. Remove the oysters from the oven and sprinkle some breadcrumbs on top of each one. Place under the hot grill until browned. Serve hot with lemon wedges.
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