Oysters Oaxacafeller

Ingredients

• Vegetable cooking spray
• 2 medium poblano peppers , stemmed, halved lengthwise, and seeded
• 4 large scallions
• 2 tablespoons unsalted butter
• 2 large shallots , thinly sliced
• 2 medium garlic cloves, thinly sliced
• Kosher salt
• 1/2 cup Mexican crema or sour cream or crème fraîche
• Finely grated zest of 1 lime
• 1/8 teaspoon ground coriander seed
• 1 tablespoon mezcal
• 1/2 bunch fresh cilantro leaves and tender stems, roughly chopped
• 1/2 cup panko bread crumbs
• Rock salt
• 24 fresh oysters, scrubbed
• Cayenne pepper
• Lime wedges, for serving

Directions

1. Set an oven rack 6 inches beneath the broiler element, then heat the broiler on high. Cover a rimmed baking sheet with aluminum foil and mist it lightly with vegetable cooking spray. Rub the poblano skins and scallions with a light coat of vegetable oil, then set them on the pan with the poblanos skin-side up. Broil the vegetables, watching them closely, until they soften and pick up a light char, 5 to 8 minutes.
2. Move the scallions to a cutting board. Gather the poblanos in the center of the foil, then fold the foil up and around them to make a closed packet. Let the peppers steam in the foil until the skins loosen enough to come off easily. Peel away the skins with a paring knife and discard them. Chop the poblanos and scallions into 1/2-inch pieces.
3. In a medium (3-quart) saucepan, warm the butter over medium-low heat until it foams. Add the shallots, garlic, and a generous pinch of salt. Cook, stirring now and then, until the mixture softens, 6 to 8 minutes. Stir in the poblanos and scallions, then keep cooking until the vegetables give up their liquid and the pan cooks dry again, another 3 to 5 minutes. Add the crema, lime zest, and ground coriander, and cook until everything comes together and thickens slightly, about 1 minute. Take the pan off the heat and stir in the mezcal, if using. Scrape the mixture into a food processor bowl.
4. Process the vegetables, stopping to scrape down the bowl as needed, until you have a coarse paste, about 30 seconds. Add the cilantro and process until it breaks down and blends into the paste. Add the panko bread crumbs and pulse until fully mixed in. Season with salt, being a little restrained because the oysters already bring plenty of brine. Transfer the mixture to a disposable pastry bag or a small mixing bowl, and set it aside. If you use a bowl, press plastic wrap directly against the surface of the paste so it does not form a skin or let the herbs oxidize. If you are not serving right away, the mixture can be refrigerated for up to 1 day; let it sit at room temperature to soften before using.
5. Set an oven rack 6 inches beneath the broiler element, then heat the broiler on high. Spread rock salt in an even 1/2-inch layer on a rimmed baking sheet. Shuck the oysters and nestle them into the prepared pan. Pipe or spoon the topping onto the oysters, then smooth it with an offset spatula or butter knife so each oyster is completely covered.
6. Broil the oysters, keeping a close eye on them, until the topping starts to brown and the oysters are warmed through, 4 to 6 minutes. Dust the oysters lightly with cayenne. Serve right away, with lime wedges and plenty of mezcal to pass at the table.