Oysters Rockefeller

Directions

1. In a medium bowl, combine the softened butter, chopped spinach, parsley, tarragon, and green onions.
2. Use a fork or a spoon to mash the ingredients together until well combined. Stir in the Pernod, if using. Season with salt and pepper to taste.
3. Preheat your oven to 425°F. 
4. Fill a large, rimmed baking sheet with a generous layer of rock salt. The salt will act as a bed to stabilize the oysters and prevent them from tipping over, keeping the sauce in place.
5. Place the shucked oysters on the half shell onto the bed of rock salt.
6. Top each oyster with a heaping teaspoon of the herb butter mixture. The amount will vary depending on the size of the oysters.
7. In a small bowl, combine the breadcrumbs and grated Parmesan cheese. Sprinkle a pinch of the breadcrumb mixture over the top of each oyster.
8. Carefully transfer the baking sheet to the preheated oven. Bake for 10 to 15 minutes, or until the topping is golden brown and the oysters are cooked through. Be careful not to overcook them, as they can become tough.
9. Remove the oysters from the oven and serve immediately. You can serve them directly on the baking sheet for a rustic presentation or transfer them to a platter. 
10. Garnish with lemon wedges on the side for squeezing. Enjoy!