Ingredients

1/4 cup kosher salt

2 (10-ounce) bags fresh spinach, coarse stems discarded

2 leeks (white and pale green parts only), quartered lengthwise and thinly sliced crosswise

1 tablespoon olive oil

3 ounces slab or thick-sliced bacon, cut into 1/4-inch dice

1 shallot, quartered lengthwise and thinly sliced crosswise

1 garlic clove, minced

1 day-old baguette, crust discarded and bread coarsely ground in a food processor (2 cups)

2 tablespoons finely chopped fresh chervil

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh tarragon

Finely grated zest and juice of 1 medium lemon

3/4 teaspoon fine sea salt, or to taste

Rounded 1/4 teaspoon white pepper, or to taste

Pinch of freshly grated nutmeg, or to taste

1 stick (1/2 cup) unsalted butter, melted

For oysters

• About 10 cups rock or kosher salt for baking and serving (3 pounds)
• 40 oysters on the half shell

• Accompaniment: lemon wedges

Description

Stitt Likes To Use Rock Salt — The Kind Used For Old-fashioned Ice Cream Churners — As A Bed For These Oysters Because It Keeps The Shells From...

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