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Scrub the oyster shells clean under cold running water. Open the oysters; collect their liquor in a pan by sieving it through a fine cloth mesh. Place the oyster juice aside. Leave the oysters attached to their bottom shell. Spread rock salt in a grill pan. Arrange the oyster shells on the salt. Chill the oysters until ready to be grilled.
Rinse the mushrooms, chervil or parsely, chives and basil in lemon water; slice them vertically and cut across to make fine dice. Simmer the mixture of vegetables and the oyster liquor in the butter for 5 minutes under soft heat. Add salt and pepper and the balsamic oil. Whisk with the cream and boil until reduced for further 5 minutes. Take the pan from the heat and allow to cool.
Fill each oyster shell with the mixture. Sprinkle some fine bread crumbs on top of each oyster and a pinch of butter.
Heat the oven to 230°C. Introduce the oysters for about 5 minutes.
Place 6 hot oysters in individual plates over a bed of rock salt to hold the oysters steady. Serve hot after adding the capers. (Oysters may be decorated with basil or spinach sprigs). | 
