Ingredients
- 6 oysters
- 500 g rock salt
- 3 spring onions
- 1 stick of celery
- a few sprigs of fresh tarragon
- 1 small handful of stale breadcrumbs
- a few drops of Tabasco
- 1 tablespoon butter , at room temperature
Method
- Shuck the oysters, then place each oyster in the deeper half of the shell.
- Put the shells on a bed of rock salt in a small baking tray.
- Roughly chop the spring onions and celery, then place in a food processor.
- Pick in the tarragon leaves, and add the the remaining ingredients.
- Blitz to a paste. Season, then spoon a little on top of each oyster.
- Cook under a hot grill for about 10 minutes, or until crisp and golden brown.
