Oysters with spinach and tarragon butter

Ingredients

8-12 oysters
300g/10½ oz spinach
1 handful fresh watercress, leaves only
1 tbsp celery, sliced into fine cubes
3 shallots, peeled and finely chopped
1 tsp chopped fresh tarragon
150g/5¼ oz unsalted butter, cubed
1 tsp cayenne pepper
salt and freshly ground black pepper
1 tsp Pastis
2 tbsp fresh breadcrumbs

Method

1. Shuck the oysters: drape a towel over your palm to hold the oyster. Using a small, thick-bladed knife or oyster knife, run the knife along the oyster, being careful not to cut yourself. Use a twisting motion to pry the shells apart, taking care not to pour away any of the liquor. Reserve the bottom shells as well as the oysters and liquor.
2. Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds. Drain the spinach, before transferring it to a bowl of iced water. Drain it again well.
3. Blend the spinach in a food processor with the watercress leaves. Transfer to a large bowl.
4. Stir in the celery, shallots and tarragon. Gradually whisk in the butter until completely blended.
5. Season with the cayenne pepper, salt and freshly ground black pepper and stir in the Pastis.
6. Heat a grill until hot.
7. Arrange the oysters on their shells and spoon over the prepared sauce. Sprinkle over the breadcrumbs and cook under the grill for 2-3 minutes. Serve straight away