100 ml crème fraîche 38%
2 garlic cloves
2 tbsp. chopped broadleaf parsley
50 ml breadcrumbs
50 g parmesan
Mix crème fraîche with finely chopped garlic, parsley, salt and pepper. Open oysters, dispose of the surplus liquid and remove the oyster from the shell with an oyster knife. Check for any shell fragments. Spread over the crème fraîche mixture and top with breadcrumbs and finely grated parmesan. Grill oysters until the topping starts to turn golden.