1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon minced shallots
1 tablespoon minced parsley leaves, plus more for garnishing
1 dozen raw extra small oysters, on the half shell
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup fine dry bread crumbs
2 tablespoons finely grated Parmesan, plus 2 tablespoons, for garnish
1 tablespoon olive oil
Extra Small Oregon coast oysters straight from the farm...delicious!
In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly. Set aside.
In a small bowl combine the bread crumbs, 2 tablespoons of the parmesan, and the olive oil. Stir until thoroughly combined.
Heat a gas or charcoal grill. Place oysters on the half shell right over the hottest part. Spoon enough of the butter and bread crumb over the oysters so that they are almost overly stuffed.
The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Garnish with remaining parsley and Parmesan cheese. If you like the tops crispy and brown, you can place them under the broiler for a few minutes. Serve immediately. Enjoy!