Oysters "rockafella" Recipe

Preheat oven to 425°F (220°C). Spread the rock salt in an even layer on a rimmed baking sheet to create a stable bed for the oysters.

If your oysters are not already shucked, shuck them carefully so the oyster remains in the deeper half of the shell. Rinse any shell fragments and place each oyster on the salt bed so they don't tip.

Sauté aromatics

Heat 1 tablespoon butter and the olive oil in a medium skillet over medium heat until butter foams. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook collards

Add the chopped collard greens and a pinch of salt and toss. Pour in the white wine, cover the pan, and let the greens wilt and tenderize for 4–6 minutes, stirring once. If pan gets dry, add 1–2 tablespoons water.

Finish topping

Uncover and cook until most liquid has evaporated. Stir in remaining 2 tablespoons butter, lemon juice, Worcestershire sauce, smoked paprika, sea salt, and black pepper. Taste and adjust seasoning. Remove from heat and let cool slightly.

Fold about 3/4 cup of the shredded redneck cheddar into the warm collard mixture so it melts and binds. Reserve the remaining cheese for finishing.

Spoon approximately 1 tablespoon of the collard-cheddar mixture on top of each shucked oyster, ensuring the oyster sits beneath the topping. Distribute evenly so each oyster gets a flavorful mound.

Sprinkle the reserved shredded redneck cheddar evenly over the oysters. If using, dust a little grated pecorino/Parmesan over each for extra crust.

Place the baking sheet in the preheated oven and bake for 8–10 minutes, until cheese is melted and bubbling and edges of collards are slightly crisp. For a browned finish, switch oven to broil for 1–2 minutes—watch closely to prevent burning.

Remove oysters from oven and let rest 1–2 minutes. Finish with an extra squeeze of lemon and a few drops of hot sauce if desired.

Serve oysters on the salt bed with lemon wedges alongside. Provide small forks for eating and a napkin for any liquor (juices) that escape.