Around Arcachon, grated gruyere is often substituted for garlic in this dish.
- 1 tbsp. minced peeled garlic
- 3 tbsp. butter
- 2 tbsp. minced parsley
- 12 oysters shucked
- Coarse salt
- 1⁄2 tsp. fine dry bread crumbs
Preheat broiler. Combine garlic, butter, and parsley in a bowl. Shuck oysters (see "Aw, Shucks" No More,") discarding top shells, and nestle oysters in their shells into a bed of coarse salt in a roasting pan. Put a knob of seasoned butter on each oyster and sprinkle bread crumbs on top. Broil until golden, 4–5 minutes.