Oysters Rockefeller

"Some of my earliest and fondest memories involve oysters.  My father would take me fishing out in the Gulf of Mexico off the coast of Texas. As we fished, we would eat raw oysters by the dozens with only a dash of hot sauce added. Today, years later, it’s a rare occasion to find me on my boat without at least a couple dozen oysters. Heat pairs perfectly with oysters, and my interpretation of oysters Rockefeller includes a touch of heat from a spicy lime pickle coupled with the richness of mascarpone cheese. I remember the first time I had oysters Rockefeller was in the mid-eighties at Magnolia Bar & Grill, one of the first upscale seafood restaurants in Houston. The dish exuded decadence, much as it did when it was created a century earlier in New Orleans."—Bryan Caswell, Reef, Houston, Texas

Oyster Items
16 Gulf oysters, shucked, liquor reserved (arrange oysters on open bottom shell and discard top half)
Rock salt

Topping Ingredients
2 tbsp. unsalted butter
1 tbsp. plus 1½ tsp. flour
1 shallot, minced (about 1 tbsp.)
½ Thai chili, de-ribbed and de-seeded
¼ tsp. cayenne
¼ tsp. white pepper
¼ tsp. kosher salt
¼ cup milk
¾ cup clam juice   
2 cups blanched Swiss chard, chopped fine (about 10 cups of leaves, cleaned and trimmed; blanch in large pot of boiling water and shock in ice bath; cool, drain, and fine chop)
4 tbsp. plus 1½ tsp. mascarpone
1 tbsp. plus 1½ tsp. pureed lime pickle