“A very simple method, and one of the best“
“The Way to Cook,” 1989, Alfred A. Knopf, Inc., Judith Jones, Editor

18 fresh oysters
6 tablespoons butter in a small frying pan
1 ½ tablespoons minced shallots or scallions
1 large clove of garlic, pureed
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground pepper
2/3 cup fine crumbs from fresh homemade type white bread
3 tablespoons minced fresh parsley

Assembling. Open the oysters. Drain out the juices and save for fish stock. Loosen the meat from the lower (curved) shell and leave it in the shell. Melt the butter, stir in the shallots or scallions and garlic, sauté 1 minute, until translucent. Stir in the lemon juice, a big pinch of salt, and several grinds of pepper. Blend the bread crumbs with the parsley and spread over the oysters. Drizzle over each a tablespoon of the butter mixture.

Ahead of time note: May be prepared several hours in advance. Cover and refrigerate.

Broiling. Just before serving, set about 3 inches from a hot broiler element and, watching closely, let the crumbs brown lightly while the oysters warm through. Serve at once.