Yield: 1 Servings
|12 mediums||Oysters in shells|
|Dairy sour cream|
|½ cup||Grated Parmesan cheese|
|¼ cup||Craker crumbs|
|¼ cup||Melted butter|
|½ teaspoon||Dry mustard|
Fill 3 pie plates, 9* 1¼", ½" deep with rock salt; sprinkle with water. Scrub oysters in shells under running cold water. Break off thin end of shell with hammer. Force a table knife between halves of the shell at broken end; pull apart. Cut oyster muscle to separate from shell. Remove any bits of shell. Place oyster on deep half of shell; discard other half. Arrange filled shells on rock salt base.
Spoon 1 tsp. dairy sour cream onto each oyster. Mix remaining ingredients together. Spoon about 2 tsp. cheese mixture onto each oyster.