Scale

1–2 cups coarse salt – optional*
6 large fresh oysters
1 tablespoon olive oil
1/2 cup finely chopped fresh fennel bulb
1 thin slice prosciutto – finely chopped
1/4 cup white wine
2 tablespoons dry bread crumbs
1 tablespoon fresh chives- finely chopped
1/4 teaspoon ground fennel seed
*the salt is used to hold the oysters shells level while baking (you can also use crumbled up tin foil for the same purpose)

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Preheat the oven to 450F.
In a shallow baking dish, make six small piles of coarse salt.
Shuck the oysters, and discard the flat top shell. Cradle the oyster in its shell in the salt, and prepare the Rokefeller topping.
In a small skillet, over medium-high heat sautée the fennel in the olive oil until softened, about 3-4 minutes.
Add the prosciutto and continue to sautee until the prosciutto is crispy.
Add the white wine and increase the heat to high to deglaze the pan.
Stir constantly until the liquid has reduced by about half.
Remove from the heat, toss in the breadcrumbs, chives, and fennel seed, and stir until everything is combined.
Top each oyster with a heaping tablespoon of the breadcrumb mixture and drizzle with a little olive oil.
Bake until the edges of the oysters start to curl and the topping is lightly browned, about 6-9 minutes depending on the size of your oysters.