Preheat the oven to 475°F (246°C).

Make sure the oysters are cleaned of all debris on the outside of the shells, that there are no cracked shells and that none of the shells are opened (which means they are dead). Once the oysters are washed and cleaned, carefully shuck them open over a small bowl, saving the liquid.

Carefully remove the oysters from the shells with a small paring knife. Keep the oysters in their liquid in the refrigerator until right before cooking. Reserve the shells.

In another small bowl, combine the breadcrumbs and a pinch salt and pepper. In a small sauté pan over medium heat, melt 3 tablespoons (42 g) of the butter and cook the garlic until just fragrant, about 1 to 2 minutes. Pour the butter and garlic over the breadcrumbs, add the chervil and Parmesan and mix. 

To the same sauté pan, add the oil, lambsquarters and reserved oyster liquid and wilt the lambsquarters, about 2 minutes. Add the wine and cook for another 3 to 4 minutes, reducing slightly. Set aside.

Line a medium baking sheet with parchment and then top with an even layer of rock salt. This is to keep the oysters upright so they don’t lose their liquid and dry out. If you don’t have rock salt, you can use aluminum foil, scrunched up, to hold the oysters upright.

Place 1 shucked oyster in each shell and spoon 1 tablespoon (5 g) of the lambsquarters mixture over each oyster, followed by 1 teaspoon of the breadcrumb mixture, patting it into the oyster shells down slightly. Dot the oysters with the remaining 3 tablespoons (42 g) butter and bake for 10 minutes or until brown and bubbling.

“This is a classic that joins the sea and field. Oysters are one of my favorite foods on the planet, and I’m pretty fond of lambsquarters. If you have access to fresh oysters, this is a quick entertaining dish that takes very little effort and time, and you probably have most of the ingredients on hand already.” -- Mia Wasilevich

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