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Ingredients
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Oysters
Method
Preparation
Shucking the Oysters
Carefully shuck the oysters using an oyster knife. Hold the oyster with a cloth to protect your hand and insert the knife at the hinge of the shell. Twist the knife to open the shell and slide it along the top to detach the meat from the shell. Place the shucked oysters on a tray with ice to keep them cold.
Making the Creamy Sauce
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant. Stir in the heavy cream and bring to a gentle simmer. Add the salt, black pepper, lemon juice, and chopped parsley. Allow the sauce to simmer for 5 minutes, stirring occasionally.
Assembling the Oysters
Preheat your oven’s broiler. Place the shucked oysters on a baking sheet. Spoon a generous amount of the creamy sauce over each oyster. Top with grated Parmesan cheese.
Broiling the Oysters
Place the baking sheet under the broiler and cook for about 3-5 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.
Serving the Oysters
Remove the oysters from the oven and let them cool for a minute. Serve immediately with lemon wedges on the side.