I love the purity of a just-shucked oyster, either as it comes or with a simple squeeze of lemon. But when they are in such abundance, as they are in Cancale and other parts of Brittany, you might as well experiment with different flavors. The crunchy texture of the breadcrumbs highlights the smoothness of the oyster flesh, providing a playful and delicious contrast.
Ingredients
- 2 tbsp butter
- 2 cloves of garlic, finely minced
- 4 tbsp (15 g) white breadcrumbs (made from stale bread)
- 4 tbsp (15 g) finely chopped flat-leaf parsley
- 12 oysters, shucked
- Lemon wedges for serving
How to Make It
- Heat a frying pan over medium heat. Add the butter and garlic. Once the butter is melted and the garlic slightly softened, add the breadcrumbs, stirring every so often until light golden, about 5 minutes. Place in a bowl and toss with the parsley.
- Preheat the broiler to high. Remove any excess juices from your shucked oysters. Place the oysters on a tray that will hold them flat (madeleine or muffin pans work well) and broil for 2 to 3 minutes. Sprinkle the breadcrumb mixture over the oysters and serve immediately, passing the lemon wedges.
