24 oysters, shelled
salt, to taste
1 tablespoon freshly chopped parsley
3 ounces fine dry breadcrumbs
6 ounces unsalted butter, melted
In a bowl, mix together the salt, parsley and breadcrumbs. Drain the oysters well then dry on kitchen paper or a clean napkin. Dip each oyster into the breadcrumb mixture, then into the melted butter and into the breadcrumb mixture again to coat well. Place in a hinged or hand-held wire basket and cook over hot coals for 3-4 minutes, turning very frequently- they will be done when their juices begin to run. Serve immediately.