I wanted to cook something in
You will need 4 ovenproof gratin dishes just large enough to hold 3 oysters each and some rock salt.
Preheat the oven to 425°F.
Cook the red onions in a large frying pan with
Shuck the oysters, leaving them on the half-shell and reserving any oyster liquor. Fill 4 gratin dishes half full with rock salt and put them in the oven to heat.
Spoon the browned onions over the oysters, sprinkle with the lemon zest and any reserved oyster liquor, and then place a coiled slice of pancetta on top of each. Remove the gratin dishes from the oven, quickly nestle 3 oysters into the salt in each dish, and return them to the oven. Bake for 10 minutes.
Transfer gratin dishes to serving plates—a napkin folded in the center will cushion them and looks nice, too. Sprinkle the oysters first with chopped parsley, then with the chilies, and serve at once.
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