Grilled oysters
( Ostriche grigliate )

It's difficult to prepare the oysters. Preparation time depends on your practical skill and the knife you've got. If an oyster knife is unavailable, use a thin, short, dull knife. Besides it's better to use the specially provided glove made of metal to protect your hand. If you haven't this glove use a folded towel or a heavy work glove.
Scrub oysters using a stiff kitchen brush. Scrape any hard encrustations from the shell with a rigid kitchen knife. It would be better not to wash them under cool running water.
Hold every oyster in your hand with the cup-shaped part downwards, the pointed hinge end nearest you. Insert the oyster knife between the top shell and bottom shell. Twist the knife to pry the halves apart. Once your knife blade is in, slide it down towards the hinge and cut the hinge. The oyster will then open. When the oyster is open, slice the muscle attached to the oyster on the top part of the shell. Place the oyster again in its shell. You are now ready to cook the oysters.
Clean and wash parsley. Chop parsley and garlic finely.
Melt the butter.
Sprinkle parsley, garlic and plain dried breadcrumbs on the oysters; then spoon the melted butter on them. Season to taste with salt and pepper and grill for about 5 minutes.

Note

• - It's a tasty starter.
• - The photo shows raw oysters.

What's the right wine for " Grilled oysters "?

Our suggestion is: Colli Orientali del Friuli Pinot Grigio (white wine from Friuli-Italy). Use Gavi (white wine from Piedmont) or Vermentino di Gallura (white wine from Sardinia) too.