Preparation

wash the oysters with a brush in several waters to free them from the sand.
then take a tray to the oven. place the oysters on the tray and let it open.
once opened, remove the brains.
pass the water that the oysters dropped during cooking, through a fine strainer. take a platter (or pyrex) to the heat and pour the oysters' brains inside.
add the cooking water and the white wine. let it reduce (refine) a little.
season with salt and pepper.
sprinkle with breadcrumbs and chopped parsley. bake in the oven to brown.

advice: use medium and purified oysters.

Ingredients

  • 24 oysters;
  • 70 grs of butter;
  • 1 bunch of parsley;
  • 1 dl of dry white wine;
  • 50 grs of breadcrumbs;
  • salt q.s. ;
  • pepper q.s.