Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat an oven to 425°F.

Finely chop spinach, italian parsley, and tarragon.

Peel garlic, and use a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp to grate finely. Alternatively, mince garlic finely with a chef’s knife.

Finely grate the romano cheese using a rasp, alternatively a fine grater will work too.

Measure out butter, panko, and black pepper.

Carefully open all of the oysters, and remove the tops. Loosen the oysters from the bottom of the shells, and carefully look for any bits of shell and discard.

Cut lemons in half, and then each half into 6 pieces, so you have 24 wedges.

Melt butter in a small pot and add spinach, parsley, tarragon, garlic, and black pepper. Cook until garlic is fragrant.

Arrange the oysters on a pile of rock salt on a baking sheet, this will help stabilize them while cooking so they don’t roll around on the pan.

Divide the butter mixture evenly between the oysters.

Top each oyster with panko breadcrumbs, and then with romano cheese.

Cook oysters for 10 – 15 minutes, until bubble and cooked through.

Serve immediately with lemon wedges on the side.