Thaw oysters in the refrigerator overnight.
Line a baking sheet with coarse salt or uncooked rice to keep the oysters from wobbling.
In a pan, melt 4 tbsp. of the butter over medium heat. Add the breadcrumbs and cook until brown, stirring constantly.
In a bowl, combine the remaining 4tbsps. of butter with the chives, lemon juice, and lemon zest.
Top each oyster with a teaspoon of the lemon and chive mixture, then sprinkle each one with the breadcrumbs mixture.
Bake at 425F for 8-10 minutes, or until the oysters are cooked through and the breadcrumbs are golden brown.
Sprinkle with chopped parsley and serve with lemon wedges.
