By Chef John Besh
3 dozen oysters, shucked
2 tablespoons extra virgin olive oil
6 cloves garlic, sliced thin
1 teaspoon red pepper flakes
1 cup white wine
2 cups oyster liquor
1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese
Preheat the oven to 500°. In a sauce pan over medium heat, heat the olive oil, garlic, red pepper,
white wine and oyster liquor until it is reduced by half.
Place the oysters on an ovenproof casserole dish. Pour the sauce over the oysters and dust the bread crumbs and Parmesan over the top. Bake for 5 minutes or until the edges of the oysters begin to curl and the topping is golden brown.