OYSTERS ON A HALF SHELL RECIPES

Steps:

• 1. Shuck the oysters, then place each oyster in the deeper half of the shell.
  2. Put the shells on a bed of rock salt in a small baking tray.
  3. Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
  4. Blitz to a paste. Season, then spoon a little on top of each oyster.
  5. Cook under a hot grill for about 10 minutes, or until crisp and golden brown.

Steps:

• Put a ½-inch layer of the rock salt in 2 large jelly-roll pans.
• Cook the bacon in a large skillet over medium 4 to 6 minutes or until crisp; drain, reserving drippings in skillet.
• Add the butter and the flour to hot drippings; cook, stirring constantly, 3 to 5 minutes or until golden brown. Add the spinach and the next 5 ingredients. Bring to a simmer. Cook, stirring occasionally, 10 minutes or until very thick. Remove from heat. Stir in the absinthe and bacon, and add table salt to taste
• Preheat the broiler with oven rack 6 inches from heat. Arrange 18 oysters on salt in prepared pans; top with the spinach mixture. Broil 4 to 6 minutes or until lightly browned.