Feeds 4 to 6
Here in the Pacific Northwest, it’s an embarrassment of riches when it comes to oysters. We’ve had the luck of visiting the oyster beds on the Olympic Peninsula of Washington, where Taylor Shellfish Farm grows Shigoku oysters (firm and large), Olympia oysters (tiny and smoky), Pacific oysters (super briny), and Kumamoto oysters, which have a clean, sweet taste. Originally from Japan, these oysters have come to be the favorites for many of us in the Pacific Northwest. (When our daughter first tasted these at two years old, she ate a dozen.) It’s hard to improve upon a cold, fresh oyster that has been just shucked. But sometimes, we like to broil them with garlic-butter breadcrumbs and serve them to our friends immediately.
Prepare to make. Preheat the broiler.
Make the breadcrumbs. Set a large skillet over medium heat. Add the butter. When the butter has melted, add the garlic. Cook, stirring frequently, until the garlic scent is released, 1 minute. Add the breadcrumbs, toss to coat, and remove from the heat.
Broil the oysters. Top each oyster with about 1 tablespoon of the breadcrumb mixture. Arrange the oysters in an oven-safe pan. Put them under the broiler until the breadcrumbs brown, about 2 minutes. Serve immediately.