24 oysters
3 shallots, finely chopped
100 g/4 oz fresh spinach, finely chopped
2 celery sticks, finely chopped
10 ml/2 tsp chopped thyme
15 ml/1 tbsp Worcestershire sauce
1 stick (8 tbsp) 4 oz (112 g) butter
30 ml/2 tbsp pastis or other aniseed-flavour liquor
3/4 cup (50 g) fresh white breadcrumbs
3 shallots, finely chopped
100 g/4 oz fresh spinach, finely chopped
2 celery sticks, finely chopped
10 ml/2 tsp chopped thyme
15 ml/1 tbsp Worcestershire sauce
1 stick (8 tbsp) 4 oz (112 g) butter
30 ml/2 tbsp pastis or other aniseed-flavour liquor
3/4 cup (50 g) fresh white breadcrumbs
method
1. Open the oysters reserving the liquor. Arrange the oysters, on the half shell, in an ovenproof dish. Set the oven at 220°C/450°F/gas 7.
2. Combine the chopped vegetables and thyme in a saucepan. Add the oyster liquor and 100 ml/3 1/2 fl oz water. Boil for 5-7 minutes, then add the Worcestershire sauce and butter. Beat until the butter melts and the mixture is well blended, then add the pastis. Mix well.
3. Pour the sauce over the oysters, sprinkle with the breadcrumbs and bake for 5-10 minutes.
2. Combine the chopped vegetables and thyme in a saucepan. Add the oyster liquor and 100 ml/3 1/2 fl oz water. Boil for 5-7 minutes, then add the Worcestershire sauce and butter. Beat until the butter melts and the mixture is well blended, then add the pastis. Mix well.
3. Pour the sauce over the oysters, sprinkle with the breadcrumbs and bake for 5-10 minutes.
serving amount
serves 2
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