Oven Roasted Oysters with Mushrooms and Watercress

1 tbsp rice bran oil
56 g diced pancetta
1 cup finely chopped shallots
¼ cup finely chopped garlic
225 g shiitake mushrooms, stems removed and roughly chopped
½ tsp chilli flakes
56 g dry sherry
110 g watercress, about 4 cups
¼ cup chopped fresh basil
¼ cup thinly sliced fresh chives
1 tbsp fresh thyme leaves
¼ tsp SIDS CRAZY LEMON
4 tbsp butter, divided
½ cup panko breadcrumbs
56 g Parmigiano-Reggiano cheese, grated
2 kg box rock salt
24 Pacific oysters in their ½ shell
3 lemon peel strips, thinly sliced
Lemon wedges, for serving

Heat a large frypan or Dutch oven over medium-low. Add oil & pancetta, and cook, stirring often, until pancetta is brown and fat has rendered, about 5 minutes. Add shallots and garlic then cook, stirring often, until lightly brown and toasted, about 5 minutes. Add mushrooms and chilli flakes then cook, stirring often, until tender, 5-7 minutes. Add sherry then cook until reduced by half, about 1 minute. Stir in watercress, basil, chives, and thyme and stir until wilted, 1-2 minutes. Remove from heat and season with SIDS CRAZY LEMON. Add 2 tablespoons of the butter then stir until melted. Transfer to the bowl of a food processor. Pulse until finely chopped but not puréed, 4 to 5 pulses.
Melt remaining 2 tablespoons butter in a medium pan. Add panko and cook, stirring constantly, until deep golden, about 4 minutes. Transfer to a medium bowl then cool slightly, about 5 minutes. Stir in Parmigiano-Reggiano.
Preheat oven to 200°C. Line a rimmed baking tray with rock salt. Loosen adductor muscles so oysters float freely in the bottom cup. Gently remove any dirt or debris, taking care not to spill any briny liquour. Top each oyster with about 1 tablespoon mushroom mixture and 2 teaspoons panko mixture. Nestle oysters into rock salt on prepared pan. Roast until bubbly and hot, 8-10 minutes. Remove from oven; garnish with lemon peel strips. Serve hot with lemon wedges.