Place the shallots, garlic, thyme, port in a bowl and mix well.
Heat a frying pan over a medium heat and bring the shallot mixture to the boil, add in the oysters then reduce it until there is no liquid left; do not let it catch or burn.
Take the oyster mix off the heat and tip it into a food processor. Blitz until you have a smooth purée. Add the softened butter or ghee and continue to blitz, then season well. Add the eggs & blend again. Transfer the mixture to some jars and cover with a few spoonfuls of melted ghee to seal.
Place in the fridge overnight to set then dig in! These should keep for up to 2 weeks in the fridge while sealed with the ghee but we knocked them over much quicker than that.