INGREDIENTS

2 cups of coarse salt OR uncooked rice, to line the baking tray

1 dozen frozen oysters in the half shell

8 Tbsps. of butter, softened

3/4 cup breadcrumbs OR crushed saltine crackers

2 Tbsps. chives, finely chopped

1 Tbsps. Lemon Juice

1 Tsp. Grated Lemon Zest

Chopped fresh parsley for garnish

Lemon wedges for serving

DIRECTIONS

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.