If you bake the oysters in their shells, you’ll want to create a bed of coarse salt first so they can nestle in it without spilling any of their divinely briny juices. Alternatively, you can use small ramekins instead. This recipe makes enough for two; for a bigger gathering, just multiply the ingredients.

Serves 2

Coarse salt, as needed

6 fresh medium-sized oysters (see note)

2 Tbsp fine breadcrumbs 

1/2 tsp Dijon mustard 

1 tsp minced flat-leaf parsley 

2 tsp unsalted butter, melted 

Salt and pepper to taste

Optional garnish: your favourite Mornay sauce or 2 slices bacon, cooked and diced 

Lemon wedges and/or Tabasco sauce, for serving 

Preheat oven to 450°F. Spread coarse salt in a shallow baking dish. 

Shuck the oysters, keeping the bottom half (the cup) and discarding the tops. Nestle the bottom shells in the salt and place the oysters back in the shells.

In a small bowl, combine breadcrumbs, mustard, parsley and melted butter, then season with salt and pepper. Sprinkle 1 tsp of the breadcrumb mixture on each oyster. If you like, place a small spoonful of Mornay sauce on each oyster first and/or top with bacon. 

Bake until the topping is crisp and golden, about 10 minutes. Serve immediately with lemon wedges and Tabasco sauce. 

Note: Alternatively, you can purchase freshly shucked oysters such as Fanny Bays, which are widely available at good seafood shops, and bake them in small buttered ramekins. You’ll want a medium-sized oyster for this—too small, and they’ll dry out and have little flavour; too large and they’ll be too difficult to eat.