Preheat the oven to 450°F (230°C). Spread a thick, even layer of coarse or rock salt on a baking sheet large enough to hold the oysters. The salt stabilizes the shells so they remain level in the oven.

Shuck and arrange oysters

Shuck oysters so the top shell is removed and the oyster rests in the deeper half-shell. Keep the oyster liquor (the briny liquid) in the shell. Place each oyster on the prepared salt bed, spacing them so heat circulates evenly.

Make the Matheson-style beurre blanc base

In a small saucepan, melt 4 tbs unsalted butter over medium heat. Add the finely minced shallot and sweat until translucent (about 2 minutes) but not browned. Pour in 1 cup dry white wine and bring to a simmer. Reduce the wine by about two-thirds until only a few tablespoons of liquid remain. Add 2 tbs fresh lemon juice and 2 tbs heavy cream, stir and simmer for 30–60 seconds to combine.

Finish the beurre blanc

Lower the heat to very low. Whisk in the 6 tbs cold butter cubes a few at a time, allowing each addition to emulsify into the sauce before adding the next. Keep the sauce warm but not hot (above 140°F/60°C will break it). Taste and season with 1 tsp salt and 1 tsp white pepper. Fold in the chopped parsley, chives, and dill/tarragon, reserving a small pinch for garnish.

Dress and roast oysters

Spoon about 1 teaspoon of the warm beurre blanc over each oyster, taking care not to drown the oyster — you want a glossy coating that will melt and bubble slightly. Place the tray in the preheated oven and roast for 6–8 minutes, until the edges of the oysters begin to ruffle and the sauce is lightly bubbling and slightly reduced. Do not overcook — oysters should just firm slightly.

Finish and serve

Remove oysters from the oven. Immediately garnish each with the reserved minced herbs and a tiny extra dot of cold butter or a squeeze of lemon if desired. Serve the roasted oysters on the salt bed with lemon wedges and small forks.

Raw Oysters — Anchovy & Classic Mignonette Condiments

Prepare anchovy condiment

In a small bowl, combine the 4 finely minced anchovy fillets with 2 tsp extra-virgin olive oil and 1 very finely minced shallot. Stir until a paste-like emulsion forms. Transfer to a serving dish. This anchovy condiment is intended to be placed directly on the raw oyster (a little goes a long way).

Make classic mignonette

In another small bowl, combine 2 tbs finely minced red shallot with 3 tsp champagne or white wine vinegar and 3 tsp (1 tbs) red wine vinegar (or adjust so total vinegar is about 3–4 tbs). Add 0.5 tsp granulated sugar and 0.5 tsp freshly ground black pepper. Stir to dissolve the sugar and let the mixture rest at room temperature for at least 10 minutes to meld flavors. Season with coarse salt to taste.

Shuck and chill oysters for raw service

Shuck oysters on the half shell (if not already done), leaving the oyster liquor intact. Arrange on a tray of crushed ice or the salt bed and keep chilled until serving. Offer the anchovy condiment and mignonette alongside with small spoons so diners can add either anchovy or mignonette to individual oysters.

Serve raw oysters

Serve raw oysters immediately with lemon wedges, the anchovy paste, and the mignonette. Recommend one small spoonful of mignonette or a tiny flake of anchovy on each oyster; raw oysters should be eaten promptly after dressing.