Oysters Three Ways

First, I apologize for not sharing an original photo and instead I'm sharing this one from Lonny. It was dark and I did my best with my iPhone, but I did share on instagram. The oysters were beyond delicious and they make for a festive appetizer or even a meal so I just had to share the recipes with you. Last New Year's Eve, we started a new tradition of cooking a seafood feast to welcome the new year. And we will definitely be moving forward with the tradition this New Year's Eve. This past week, however, as we had guests and since we live by the ocean, it just seemed appropriate to show off our best seafood plates. And I can't wait to try Lonny's Oysters with Pomegranate Salsa. If you include Lonny's recipe, then here you have oysters four ways.Oysters Rockefeller3/4 cup firmly packed baby arugula or watercress, finely chopped1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped3 tablespoons finely chopped scallion greens1 tablespoon finely chopped fresh flat-leaf parsley2 teaspoons minced celery3 tablespoons coarse fresh bread crumbs, divided3 1/2 tablespoons unsalted butter1 teaspoon Pernod or other anise-flavored liquorPinch of cayenne3 bacon slicesAbout 10 cups kosher salt for baking and serving (3 lb)20 small oysters on the half shell, oysters picked over for shell fragments and shells scrubbed wellToss together arugula or watercress, spinach, scallion greens, parsley, celery, and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour.Put oven rack in middle position and preheat oven to 450°F.While watercress mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.Spread 5 cups kosher salt in a large shallow baking pan (1 inch deep) and nestle oysters (in shells) in it. Spoon watercress mixture evenly over oysters, then top with bacon and sprinkle with remaining tablespoon plus 2 teaspoons bread crumbs. Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes.Serve warm oysters in shells, nestled in kosher salt (about 5 cups), on a platter.DO AHEAD: The topping can be made 1 day ahead. Cover and chill.Oysters on the Half Shell with Ceviche Topping1 teaspoon coriander seeds1/4 cup finely diced peeled Asian pear1/4 cup peeled, seeded and finely diced cucumber, optional1 serrano chile, seeded and minced1 tablespoon minced cilantro1 tablespoon fresh lime juice1 teaspoon minced candied ginger1 teaspoon Asian fish sauce1 teaspoon extra-virgin olive oilKosher saltPepper12 freshly shucked oysters on the half shell, such as RappahannocksIn a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely crush the seeds in a mortar. In a small bowl, mix the crushed coriander with all of the remaining ingredients except the oysters. Arrange the oysters on crushed ice. Spoon some of the topping on each one and serve right away, passing additional topping at the table.DO AHEAD: The topping can be made 1 day ahead. Cover and chill.Oysters with Brown Sugar-Chipotle Butter1 garlic clove, finely chopped1/4 canned chipotle chile in adobo, finely chopped (about 1 teaspoon)2 tablespoons unsalted butter, room temperature1 1/2 teaspoons bourbon1 1/2 teaspoons light brown sugarKosher salt, freshly ground pepper2 dozen oysters (such as Blue Point, Well Fleet, or Malpeque), freshly shucked, on the half shell, with liquorMix garlic, chile, butter, bourbon, and brown sugar in a small bowl until smooth; season with salt and pepper.Heat broiler. Spread a layer of kosher salt on a rimmed baking sheet (about 2 cups) and arrange oysters on top (the salt will prevent them from tipping over). Place about 1/2 tsp. butter mixture on each oyster. Broil oysters until butter is melted and sugar is beginning to caramelize, about 3 minutes.DO AHEAD: Butter can be made 2 days ahead. Cover and chill.Recipes adapted from Gourmet December 2004 Magazine, Food & Wine, and BON APPÉTIT