Broiled Oysters on the Half Shell

Ingredients

• 2 tablespoons butter divided
• 1.5 cups day-old french-bread breadcrumbs 
• 4 tablespoons flat-leaf parsley fresh minced
• 2 teaspoons thyme leaves fresh minced
• 4  garlic cloves pressed
• 0.8 cup green onions minced
• 0.5 teaspoon ground pepper black
• 1 pinch ground pepper red
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil divided
• 2 teaspoons oregano fresh minced
• 24  oysters in the shell fresh
• 0.3 cup parmigiano-reggiano cheese freshly grated
• 10 servings rock salt 

Equipment

• bowl
• frying pan
• oven
• knife
• broiler
• microwave

Directions

1. Shuck oysters, reserving bottom shells and 1 Tbsp. oyster liquor (oyster liquid in shell); discard top shells. Gently loosen oyster from shell, using an oyster knife.
2. Preheat broiler with oven rack 6 inches from heat. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large skillet over low heat; stir in breadcrumbs and next 9 ingredients.
3. Remove from heat.
4. Microwave remaining 1 Tbsp. butter and 1 Tbsp. olive oil in a small microwave-safe bowl at HIGH 20 seconds or until butter melts. Stir in reserved oyster liquor.
5. Spread rock salt in a 1/4-inch layer in a 18- x 13-inch shallow pan.
6. Place oysters, in shells, on rock salt. Spoon breadcrumb mixture over oysters; drizzle with butter mixture. Broil 5 to 6 minutes or until top is crisp and browned.
7. Broiled Oysters: Omit rock salt. Prepare recipe as directed, doubling ingredient amounts. Shuck oysters, discarding shells, and place oysters in a single layer in a 13- x 9-inch pan. (Pre-shucked oysters work well for this. Reserve 2 Tbsp. oyster liquor.) Top with breadcrumb mixture; broil.