Oysters Rockefeller

Ingredients

• 2 cups rock salt – for bedding oysters on baking sheet (not for eating)
• 6 tbsp unsalted butter
• 0.5 cup green onions – finely chopped
• 0.25 cup celery – finely chopped
• 2 cloves garlic – minced
• 1 cup parsley – coarsely chopped
• 1 cup watercress – coarsely chopped
• 1 tbsp fresh tarragon – chopped
• 2 tbsp Pernod
• 0.5 cup fresh breadcrumbs – fine
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 0.25 tsp cayenne pepper
• 24 each oysters – fresh, in the shell (to be shucked)
• lemon – cut into wedges (for serving)

Instructions

1. Heat the oven to 450°F. Spread the rock salt in a 0.5-inch layer on a rimmed baking sheet to create a stable bed; set aside.
2. Divide the butter into a 2-tbsp portion and a 4-tbsp portion; keep the larger portion chilled.
3. Warm the 2-tbsp portion in a skillet over medium heat. Add the green onions and celery and cook until softened, 3–4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Pour in the Pernod and simmer until mostly reduced, 1–2 minutes. Add the parsley, watercress, and tarragon; cook just until wilted, 30–60 seconds. Transfer the mixture to a food processor and let cool for 2 minutes.
5. Add the reserved 4-tbsp portion and process to a coarse green paste. Add the fresh breadcrumbs, kosher salt, black pepper, and cayenne; pulse to combine into a spreadable topping.
6. Shuck the oysters, working over a bowl to catch the liquor. Detach each from the bottom shell and keep the deeper halves with the meats and some liquor; discard the flat top shells.
7. Nestle the shell halves into the salt bed so they sit level. Spoon about 1 to 1.5 teaspoons of the green topping over each to cover the surface without burying.
8. Bake until the topping is bubbling and the edges just start to curl, 8–12 minutes. For deeper browning, switch to broil and cook 1–2 minutes more, watching closely.
9. Serve immediately with lemon wedges.