SERVES 6
-450g/1lb/3 cups coarse sea salt, plus extra to serve;
-24 oysters, opened;
-115g/40oz/1|2 cup butter or non-hydrogenated margarine;
-2 shallots, finely chopped;
-500g/1 1|4 lb spinach leaves, finely chopped;
-60ml/4tbsp chopped fresh parsley;
-60ml/4tbsp chopped celery leaves;
-90ml/6tbsp fresh white or wholemeal (whole-wheat) breadcrumbs;
-cayenne pepper;
-sea salt and ground black pepper;
-10-20ml/2-4 tsp vodka;
-lemon wedges, to serve.
1. Preheat the oven to 220C/425F/Gas 7. Make a bed of coarse salt on two large baking sheets. Set the oysters in the half-shell in the bed of salt to keep thern steady. Set aside.
2. Melt the butter or margarine in a frying pan. Add the chopped shallots and cook them over a low heat for 2-3 minutes until they are softened. Stir in the spinach and let it wilt.
3. Add the parsley, celery leaves and breadcrumbs to the pan and fry gently for 5 minutes. Season with salt, pepper and cayenne pepper.
4. Divide the stuffing among the oysters. Drizzle a few drops of vodka over each oyster, then bake for about 5 minutes until bubbling and golden brown. Serve on a heated platter on a shallow salt bed with lemon wedges.
Nutritional info per portion: Energy 210kcal/867 kj; Protein 6.4g; Carbohydrate 3.4g of which sugar 2.1g, Fat 17g of which saturate 10.1g, Cholesterol 60mg, Calcium 211mg, Fibre 2.3g, Sodium 406mg.