- Serves: 12
- Prep: 10 minutes
- Difficulty: Easy
250g softened unsalted butter
500g bags baby spinach, washed
2 shallots diced
2 cloves garlic crushed (or 6 wild garlic leaves)
1 pkt or bunch of english watercress, washed
½ bunch tarragon
1 bunch parsley
25g grated parmesan
1 pinch cayenne pepper
a splash of pernod (optional)
a good pinch of coarse sea salt to taste
Our all time best selling cooked oyster at Wright Brothers Borough Market
In a pan of boiling salted water plunge the watercress and spinach, followed by the herbs for a few seconds, remove and chill in iced water. Remove from the water and gently squeeze the excess water from them, place on a tea towel to dry fully.
Cook the shallots in 25g of the butter until soft and sweet and allow to cool. Once cooled place in a blender with the spinach, watercress and herbs and pulse until a smooth paste has been formed. Fold this mix into the softened butter, add a splash of pernod and season to taste. Roll in cling film and set aside until needed.
To serve, place a thin ring of the Rockerfeller butter onto each opened oyster and grill until the butter is bubbling.
N.B. oyster shells get extremely hot when grilled so please be careful
Any leftover butter can be refrigerated or frozen for use at another time