3 cups rock salt (If you don't have it, use regular table salt.)
2 dozen raw oysters on the half shell
4 Tbsp. salted butter
1/4 cup diced shallots
1/2 cup chopped fresh parsley
1/2 cup Italian bread crumbs
1/2 cup shredded parmesan cheese
1 lemon, cut into wedges
Hot sauce (We like Tapatio.)
Spread rock salt evenly on a large cookie sheet. (Chef's Note: The salt makes a bed for the oysters keeping the stable while cooking.) Place raw oysters on top of salt.
Preheat oven to 450 degrees. In a small sauté pan, melt butter over medium heat. Add shallots and parsley. Sauté for 6-7 minutes until shallots are soft. Spoon 1 tsp. butter mixture over each oyster. Top each with 1 tsp. bread crumbs and a pinch of shredded parmesan cheese. Bake for 15 minutes at 450 degrees. Serve with lemon wedges and hot sauce.