Open the oysters carefully, reserving both shells and liquid. Strain the liquid into a saucepan and bring to the boil. Lift the flesh off the oysters with a small fork and poach in the liquid for 1 minute. Then drain and reserve.

Preheat the oven to a high temperature. Mince the parsley and shallots very finely and work them into the butter until it is soft and creamy. Season with salt and pepper to taste.

Put the poached oysters back into their shells, fill them with the shallow butter, sprinkle with breadcrumbs, and bake in the hot oven for 5 minutes.

Serve very hot.

4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).