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1
To make the sauce: in a small saucepan, warm the milk over medium heat and bring almost to a boil, watching it carefully so that it doesnt boil over.
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2
Remove pan from heat and reserve.
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3
Meanwhile, place another small pan over medium heat; add in 2 tablespoons butter.
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4
When the butter has melted and the foam begins to subside, sprinkle in the flour, stir the mixture to blend, and immediately turn the heat down to med-low.
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5
Continue stirring while the mixture bubbles for two minutes.
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6
Gradually whisk in the reserved warm milk, raise the heat to med-high, and bring to a boil, whisking continuously.
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7
Reduce to a bare simmer and add a pinch of nutmeg and a generous pinch of salt and cook, stirring regularly, for 15 minutes.
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8
The sauce should be very thick but still pourable.
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9
Whisk in a small quantity of milk if you think it needs thinning.
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10
Pass the mixture through a fine-mesh sieve into a small bowl and set the sauce aside.
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11
Place plastic wrap directly on sauce to keep a skin from forming.
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12
Melt the remaining 4 tablespoons butter in a large saute pan over medium heat.
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13
Add in green peppers, scallions, and garlic; cook gently for 5 minutes (do not let the vegetables brown).
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14
Add in the wine; increase the heat to med-high; let it reduce by half.
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15
Add in pimentos, cheese, breadcrumbs, cayenne, a few grindings of black pepper, a pinch of salt, and the reserved cream sauce, stirring to incorporate the mixture.
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16
Decrease the heat to medium-low and let the sauce gently simmer for 10 minutes, stirring occasionally.
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17
When finished, it should be almost, but not quite, the consistency of mayonnaise.
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18
Taste the sauce for salt and adjust.
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19
Transfer sauce to a small bowl; set aside.
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20
Divide half the rock salt between 4 dinner plates, each large enough to hold 6 oysters; distribute the salt evenly on each plate; set plates aside.
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21
Divided the remaining salt between two roasting pans, each large enough to hold a dozen oysters in one layer; distribute the salt as you did for the plates.
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22
Open the top, flat side of each oyster; retain in each shell as much of the oyster liquor as possible.
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23
Discard the top shell and free each oyster from its muscle.
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24
Transfer each oyster in its bottom shell to the salt-lined roasting pans.
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25
Arrange the oven racks to accommodate both pans and preheat oven to 400.
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26
Place 2 teaspoons of the sauce on top of each oyster, if they are medium-size (a little more if they are larger, a little less if they are smaller).
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27
The mixture should almost, but not quite, cover the meat of the oyster.
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28
Place the pans with the oysters in the oven and cook about 20 minutes, until there is a lively bubbling at the edges of the oysters.
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29
When the oysters are done, let them cool for 2 minutes, then, wearing rubber gloves or with the help of a large spoon, carefully transfer 6 oysters to each of the salt-lined dinner plates.
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30
Garnish each plate with a lemon wedge and serve immediately.
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31
**Alternative cooking method: preheat broiler; place one pan under the broiler for 3-5 minutes or until the oysters are bubbling on top; repeat with second pan; proceed as directed.
