For a spectacular presentation, ask your fishmonger for some seaweed to create a serving bed for these succulent bivalves. The peppery, creamy green coating suggests ambrosia.
Coarse salt for roasting, plus more, to taste
6 green onions, including about 2 inches of green portion, coarsely chopped
1 small head radicchio, coarsely chopped
1/2 bunch watercress, stems removed
1/2 bunch fresh flat-leaf parsley, stems removed
20 large fresh basil leaves, coarsely chopped
2 lemons
2 Tbs. extra-virgin olive oil
1 Tbs. balsamic vinegar
1/2 cup mayonnaise
Freshly ground pepper, to taste
24 oysters on the half shell
1/4 cup fine dried bread crumbs
Preheat an oven to 500°F. Line a rimmed baking sheet with aluminum foil. Pour in enough salt to form a layer about 1/2 inch deep and set aside.
Roast until the crumbs are lightly browned, 5 to 6 minutes. When the oysters are ready, divide them among the plates. Cut the remaining lemon into 6 wedges and garnish each serving with a wedge. Serve immediately. Serves 6.