Steps

• 1. Place the chopped shallots, watercress, and parsley in the bowl of a food processor and process until smooth.
  2. In a large frying pan, heat 20g of the unsalted butter over medium heat. Add the finely chopped bacon and cook, stirring occasionally, for 6 minutes or until crisp and golden. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
  3. Add the watercress mixture to the pan and cook, stirring occasionally, for 2 minutes. Pour in the white wine and sprinkle with paprika. Cook for 5 minutes or until the wine evaporates. Transfer the mixture to a bowl.
  4. Wipe the frying pan clean with paper towels. Heat the remaining butter in the pan over medium heat. Add the fresh breadcrumbs and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a bowl.
  5. Preheat the grill on high. Place rock salt on a heatproof serving dish and arrange the oysters on top. Divide the watercress mixture among the oysters, then top with the crispy bacon and breadcrumbs. Cook under the grill for 8 minutes or until the breadcrumbs are golden. Garnish with extra watercress before serving.