Step 1

Place the shallot, watercress and parsley in the bowl of a food processor and process until smooth.

Step 2

Heat 20g of the butter in a large frying pan over medium heat. Add the bacon. Cook, stirring occasionally, for 6 minutes or until crisp and golden. Use a slotted spoon to transfer the bacon to a plate lined with paper towel.

Step 3

Add the watercress mixture to the pan. Cook, stirring occasionally, for 2 minutes. Add the wine and paprika. Cook for 5 minutes or until the wine evaporates. Transfer to a bowl.

Step 4

Wipe the frying pan clean with paper towel. Heat the remaining butter in the frying pan over medium heat. Add the breadcrumbs and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a bowl.

Step 5

Preheat grill on high. Place rock salt on a heatproof serving dish. Arrange the oysters on top. Divide the watercress mixture among oysters. Top with the bacon and breadcrumbs. Cook under grill for 8 minutes or until the breadcrumbs are golden. Top with watercress to serve.