Write an article based on this "Combine the butter with parsley, shallots, lemon, and garlic. Preheat the oven to 375 °F (191 °C) and wash the oysters. Line a baking sheet with sliced baguette or rock salt, if using. Open the oysters Arrange the open oysters on the baguette or rock salt. Top each oyster with 1 teaspoon (4.5 g) of the herb butter. Roast the oysters for 8 to 10 minutes. Remove the oysters and serve them immediately."
Place the softened stick of butter in a food processor and add 1/4 cup (5 g) of roughly chopped fresh parsley along with 2 tablespoons (20 g) of minced shallots, 1 1/2 teaspoons (3 g) of grated lemon zest, and 1 tablespoon (8 g) of roasted garlic. Pulse the mixture until it's combined. Taste the herb butter and mix in salt and pepper according to your taste. Rinse 24 oysters in their shells and use a small brush to scrub the shells.  Scrub and rinse the shells until any dirt or debris is removed. Discard any oysters that are open. Get out a rimmed baking sheet and cut 1 baguette into 1/2-inch (1.3 cm) thick slices. Lay the slices on the baking sheet in a single layer. If you prefer, you can spread 3 to 4 cups (1.5 to 2 kg) of rock salt over the baking sheet instead. . Put on a pair of thick gloves to protect your hands. Use an oyster knife to remove to open each shell. Place an oyster so the curved side is against the palm of 1 hand. Use the other hand to insert the tip of the oyster knife into the oyster. Slide the knife along the hinge so the top lid lifts up. Discard the top lids and place the halves with the oysters on the baguette slices or rock salt, if you're using it. The baguette or rock salt will keep the open oysters level on the baking sheet. Measure a spoonful of the soft herb butter and place it on the raw oyster. Divide the rest of the butter among the oysters. Put the baking sheet of oysters in the oven and cook them until the butter melts. The oysters should be set once they've finished cooking. Turn off the oven and take the sheet of oysters out. Transfer the roasted oysters to serving plates or serve them directly from the baking sheet along with the crisp baguette slices. Avoid storing leftover oysters.