Oysters with breadcrumbs
Parsley, garlic, bread, oysters ... The crunchy bread brings a nice balance to the soft, salty oyster. And another advantage, if the opening fails you can easily disguise it with the bread crumbs!
Equipment
- 1 oyster knife
Ingredients
- 12 oysters creuses
- 2 tablespoons butter
- 2 toes garlic chopped
- 15 gram flat parsley chopped
- 2 slices sourdough bread crumbled
Instructions
- Preheat the oven to 220 degrees
- Poke open and loosen the oysters
- Place them in a large container with salt or use a muffin tin. This way the oysters will stay straight
- In a skillet, fry the crumbled bread and garlic in the butter until the bread is slightly discolored
- Mix the flat parsley into the breadcrumbs
- Spread the crumbs over the oysters and place in the oven for 2-3 minutes