Ingredients:
- 24 large fresh oysters
- 2 cups rock salt (for bedding only)
- 4 tbsp unsalted butter, softened
- 4 cloves garlic, minced into a paste
- 1 tbsp fresh parsley, finely chopped
- 0.5 tsp lemon zest
- 0.25 cup whole wheat panko breadcrumbs
Instructions:
- Scrub the 24 large fresh oysters thoroughly under cold running water. Note: This prevents silt from getting inside the shell when you open them.
- Shuck each oyster by inserting the knife into the hinge, twisting to pop it, and sliding the blade along the top shell. Discard the top shell.
- Loosen the oyster meat from the bottom shell with your knife but keep it sitting in its natural liquor.
- Mash the 4 cloves of garlic into a fine paste and cream it into the 4 tbsp of softened butter.
- Fold in the 1 tbsp of finely chopped parsley and 0.5 tsp of lemon zest until the mixture is uniform.
- Spread the 2 cups of rock salt onto a rimmed baking sheet and nestle the oyster shells firmly into the salt.
- Place exactly one teaspoon of the garlic butter mixture onto each oyster. Ensure the meat is completely covered.
- Sprinkle the 0.25 cup of whole wheat panko evenly over the tops of the oysters.
- Preheat your broiler on high and place the tray on the top rack.
- Broil for 3 to 5 minutes until the butter is violently bubbling and the panko is mahogany gold. Take them out the moment you see the very edges of the oyster meat beginning to curl or ruffle. That is the universal sign for I'm done! If you leave them in much longer, the meat will shrink and become rubbery. If you're looking for a refreshing contrast to serve alongside these, you can pair them with my [Mignonette Sauce recipe](https://seafood-portal.com/recipes/classic-mignonette-sauce-for-oysters/) for a dual prep platter that offers both hot and cold options.