Yield: 24 oysters

• 1 stick butter
• 3 cloves garlic, peeled and minced
• 1 1/2 cups Parmesan cheese, grated
• 3/4 cup breadcrumbs
• 3 tablespoons minced parsley
• 24 oysters in shell

1. Preheat oven to 450 degrees.
2. Melt butter. Stir in garlic and set aside to cool and thicken slightly.
3. Mix Parmesan, breadcrumbs, and parsley; set aside.
4. Shuck oysters, draining the liquor (save it to flavor some rice or couscous). Cover the bottom of a sheet pan or cast-iron skillet with rock salt.
5. Top each oyster with about 1 teaspoon butter-garlic mixture, and enough cheese-breadcrumb mixture to cover the open shell. Place oysters on rock salt. Bake 10 minutes. Use tongs to remove oysters.