Baked Oysters With Horseradish Butter

• 1/2 cup (4 oz.) unsalted butter, softened
• 3/4 cup finely grated fresh horseradish (about 2 oz.)
• 3 tablespoons fresh thyme leaves, chopped
• 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 1 lemon)
• 1 teaspoon sea salt
• Rock salt
• 24 fresh Pacific oysters on the half shell
• 1 cup fresh breadcrumbs
• 1 tablespoon extra-virgin olive oil

1. Beat softened butter in bowl of a stand mixer fitted with the paddle attachment on medium-high speed until creamy. Add horseradish, thyme, lemon zest and juice, and sea salt. Beat on high speed, stopping to scrape down the sides of the bowl once or twice, 1 minute.
2. Preheat oven to 450u0b0F. Line a rimmed baking sheet with rock salt. Place oysters in a single layer on rock salt.
3. Top each oyster with 1 rounded teaspoon of butter mixture. Combine breadcrumbs and oil in a small bowl, and toss to coat; sprinkle over oysters.
4. Roast in preheated oven until edges of oysters start to pull away and curl, and breadcrumbs are browned and crispy, 15 to 20 minutes. Serve immediately.

unsalted butter, fresh horseradish, thyme, lemon zest, salt, salt, fresh pacific oysters, fresh breadcrumbs, extravirgin olive oil

Taken from www.myrecipes.com/recipe/baked-oysters-horseradish-butter (may not work)