Oysters with Spinach and Tarragon Butter Recipe | Bentley's

Ingredients

• 150g butter, cubed
• 300g spinach
• a handful of watercress, leaves only
• 1 stick celery, peeled and finely diced
• 3 shallots, peeled and finely diced
• 1 teaspoon chopped tarragon
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh breadcrumbs
• 16—20 oysters, shucked bottom shells retained
• 1 tablespoon Pernod, to serve (optional)