Preheat the oven to 400 degrees F.
In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the sausage
and cook, stirring, until lightly browned, about 4 minutes. Add the shallots and cook, stirring for 2 minutes. Stir in the garlic
, salt and pepper. Remove from the heat and transfer to a medium-size mixing bowl. Let cool to room temperature.
In another medium-size mixing bowl, combine 2 tablespoons of the olive oil
, the breadcrumbs
, cheese, parsley
and Creole seasoning. Mix well. Add the oyster liquor and set aside.
Add the softened butter to the cooled chorizo mixture and mix well. Transfer the compound butter to a piece of plastic wrap
or parchment paper and roll up and twist the ends tightly to form a cylinder. Refrigerate until the butter is thoroughly chilled, up to several days in advance.
Spread the rock salt in an even layer on a baking sheet or an oven-proof platter. Transfer the oysters to the platter. Place a slice of the compound butter
on top of each oyster and top with a tablespoon of the breadcrumbs.
Bake for 6 to 8 minutes, or until the breadcrumbs have browned and the edges of the oysters
have just begun to curl.