Step 1

Tear herbs and greens from stems and rinse. Dry in salad spinner.

Step 2

In food processor, combine garlic and shallots, herbs, and greens with one and a half sticks of butter, cubed. Pulse a few times then add Pernod, Tabasco and kosher salt and coarse cracked pepper to taste. Pulse again until mixture is finely chopped.

Step 3

Melt 1/2 stick of butter, add to panko crumbs and parmesean cheese.

Step 4

Place rock salt in bottom of cooking tray and arrange oysters on the half shell by nestling them into the salt.

Step 5

Scoop a generous portion of the greens mixture on top of the oyster. Top with a sprinkling of the panko/cheese mixture. With a fine zester, grate additional Parmesean on top.

Step 6

Broil for 6 to 8 minutes until golden.

Step 7

Serve with lemon wedges.

Step 8

Note: If you have extra green/herb mixture, you can create a "non-oyster rockefeller" by nestling a scoop of the mixture directly on the rock salt and scooping it onto a crostini after baking. It makes a nice "chef's treat!"