Ingredients:

  • 24 Chicken of the Sea oysters (approximately 1.25 lbs or 570g)
  • 1 cup (100g) breadcrumbs (preferably panko)
  • 1 cup (100g) freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • ½ cup (115g) unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Lemon wedges for garnish
  • Extra fresh parsley, chopped for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Use an oyster knife to carefully open the oysters. Discard the top shell and place the oysters on a baking sheet.
  3. In a small saucepan, melt the butter over low heat. Add minced garlic and sauté until fragrant (about 1-2 minutes). Remove from heat and stir in parsley and lemon juice.
  4. In a mixing bowl, combine breadcrumbs, Parmesan cheese, salt, and pepper. Pour melted garlic butter over the mixture and stir until well combined.
  5. Spoon the breadcrumb mixture evenly over each oyster, pressing slightly to adhere.
  6. Bake in the preheated oven for 12-15 minutes until the topping is golden brown and the oysters are heated through.
  7. Remove from the oven and garnish with extra parsley. Serve immediately with lemon wedges on the side.