It's Mardi Gras, which if you don't know, translates as "Fat Tuesday." Technically, today is Lundi Gras, which means "Fat Monday." Language lesson aside, the entire season between Epiphany and Lent is time to do it up a bit. This is one my all-time favorite New Orleans treats and it is insanely easy to make - just have your fish monger shuck the oysters for you in advance and place them on the half shell.
1 dozen beautiful, fresh oysters, on the half shell
1 stick unsalted butter, at room temperature
2 large clove garlic, pressed
2 tablespoons fresh squeezed lemon juice
1 teaspoon sea salt
1/2 cup finely chopped parsley
1/2 cup parmesan cheese, grated
1. In a small bowl thoroughly mix together the butter, garlic, salt, lemon juice, and parsley. Set aside.
2. Place oven rack two inches from the broiler. Preheat broiler to Hi.
3. Add a generous dollop of garlic butter on top of each oyster. Sprinkle with parmesan cheese and place face up on a broiling pan.
4. Broil oysters for about 5-7 minutes until they start to brown and bubble.
5. Serve with lemon wedges and lots of crusty french bread.