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Grilled Oysters With Spinach and Pine Nuts

24 oysters, on the half shell rinsed if gritty and excess water removed
13 cup fresh breadcrumb, made from day old bread (use gf if required)
50 g unsalted butter (1 3/4 oz)
10 english spinach leaves, blanched then drained on paper and finely chopped
2 tablespoons parmesan cheese, grated (8 teaspoons)
2 tablespoons flat leaf parsley, chopped
1 tablespoon chives, snipped
1 tablespoon pine nuts
1 lemon, zested (.or peel finely grated)


Line a baking tray with rosk salt or you can use crumpled aluminium foil. Preheat grill (broiler) to high. Place oysters on top of the salt or foil (this will hold the oysters steady). Add the breadcrumbs to a bowl and use your fingertips to rub in the butter. Add the remaining ingredients and mix well. Spoon mixture on top of the oysters. Grill for 2 to 3 minutes, or until the topping is golden. serve immediately.

Source: www.food.com