Celtic Oysters Rockerfeller

Recipe supplied by BigBarn

24 oysters on half shell, cleaned and separated from shell
3-4 leaves fresh spinach, chopped
2 shallots, chopped
1 stalk celery, chopped
3 sprigs parsley
1cup butter or margarine, softened 8oz/225g
1 medium clove garlic, chopped
1/4tsp each of chervil and tarragon
1/2tsp each of salt and fennel
2 slices bread, broken in pieces
freshly ground pepper to taste
dash Tabasco sauce
1/4cup Irish Mist Liqueur 2floz/70ml

Preheat oven to 230°C, gas mark 8, 450°F.

Combine all ingredients, except spinach and oysters, in a blender. Blend, scraping sides, until mix is smooth. Cover each oyster with spinach. Top with 1 rounded teaspoon of blended ingredients. Place on a bed of rock salt in a large shallow baking pan or ovenproof platter. Bake for 10 minutes.

Place 4 oysters on serving plates and serve immediately.