Cooks in: 20mins
Difficulty: very easy
6 oysters in deep shells, from sustainable sources
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
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.
Place in the tarragon leaves, and add 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.