INGREDIENTS
30g unsalted butter
12 oysters in the shell
2 garlic cloves, crushed
250g breadcrumbs
lemon wedges
Melt the butter in a saucepan, add the garlic and cook on a medium heat for one minute.
Before removing from the heat, add the breadcrumbs and stir them well so that they absorb the garlic butter. Remove from heat and mix in the parmesan.
Place a share of the mixture over each oyster and place the oysters on a baking sheet, a handy tip is to crumple up some tinfoil for the oysters to sit on the baking sheet.
Bake until crumbs are a crispy golden brown.
Serve with lemon wedges.
