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1
Preheat the oven to 400 degrees F.
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2
Drain the oysters and liquid through a fine mesh strainer.
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3
You should have 3 cups of oyster liquor, if not add enough clam broth to make up for the difference.
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4
In a large saute pan, melt the butter over medium heat.
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5
Stir in the flour and cook for 4 minutes.
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6
Stir in the onions and cook for 2 minutes.
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7
Stir in the anchovy paste, garlic, watercress, and spinach.
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8
Season with salt and pepper.
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9
Cook for 1 minute.
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10
Stir in the oyster liquor and bring the liquid up to a boil.
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11
Reduce to a simmer and continue to cook for 8 to 10 minutes or until the sauce is thick.
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12
Remove from the heat and stir in the Herbsaint.
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13
Reseason with salt and pepper if needed.
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14
Spread the rock salt evenly over a large sheet pan.
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15
Arrange the oyster shells on the baking sheet.
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16
Place the oysters back in their shells.
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17
Season the oysters with salt and pepper.
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18
Place a heaping spoonful of the filling on top of each oyster.
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19
Using the back of the spoon, gingerly pat the filling into the shell.
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20
Sprinkle the top of the oyster with the grated cheese.
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21
Place the baking sheet in the oven and cook for about 15 minutes or until the sauce is golden brown and the oysters have curled.
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22
Remove from the oven and serve on a large platter.
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23
Serve the oysters with fish forks and fresh lemons.
