Baked oysters with garlic butter

Warm from the oven, with bubbling garlic butter and a golden crust. A good first oyster for anyone who is not yet sure about eating them raw.

Ingredients (for 12 oysters)

• 12 fresh oysters
• 80 g butter, softened
• 2 cloves of garlic, finely grated
• 2 tablespoons finely chopped parsley
• 30 g grated parmesan
• 2 tablespoons breadcrumbs
• Juice of half a lemon, plus wedges to serve
• Freshly ground black pepper
• Coarse salt for the tray

Preparation

1. Heat the oven to 220 °C. Mix the butter with the garlic, parsley, lemon juice and a little black pepper.
2. Open the oysters, loosen the meat from the shell and leave it in the deeper half. Pour off most of the liquid.
3. Spread a layer of coarse salt on a baking tray and press the shells into it so they stand level.
4. Put a teaspoon of the garlic butter on each oyster. Mix the parmesan with the breadcrumbs and sprinkle over the top.
5. Bake for 8–10 minutes, until the butter bubbles and the crust turns golden. Serve at once with lemon wedges.