OYSTERS EN PERSILLADE
(Recipe from Ludovic Le Goardet at le Glouton Bistrot in Bordeaux)
1/2 cup or 120g unsalted butter (at room temperature)
2 garlic cloves
1 small bunch of parsley
1 teaspoon fleur de sel/ coarse salt
A dash of black pepper
1/2 pinch of ground nutmeg
3/4 cup or 45g breadcrumbs
In a food processor, mix garlic, parsley, salt, pepper and nutmeg and mix for 30 seconds. Add the butter and mix for 10 more seconds until you get a smooth paste.
Shuck the oysters. Place a teaspoon of garlic butter on top of each oyster and sprinkle with breadcrumbs. Arrange oysters in an oven-proof dish or tray and place under a preheated grill for about 5 minutes, or until the garlic butter is bubbly and golden. Serve immediately.