• 

  Recipe and pairing by Hailey Etzel
  Photography by Kaitlyn Marie Photography

  2 cloves fresh garlic, peeled and minced

• 2 sprigs parsley, finely chopped
• Juice from half a lemon
• 1/2 cup butter, softened
• 1/8 teaspoon ground black pepper
• 12 oysters on the half shell
• 1/2 cup grated Parmesan cheese

In a bowl, combine minced garlic, parsley, lemon juice, butter and black pepper. Preheat oven on high broiler setting. Place oysters on a sheet pan, evenly spaced apart. Dot garlic butter mixture evenly onto oysters and top each with a sprinkle of Parmesan. Broil oysters until butter is bubbly and cheese has crisped over, about 5 to 7 minutes. Serve with hot, crusty French bread. Makes 2-3 servings.

Pair with: French Chardonnay

Because: The citrus notes and acidity of the wine lighten the creamy texture of the oysters on the palate, while the minerality of the wine and briny flavors in the oysters go hand-in-hand.

Some of my favorite wines to look for:

Louis Jadot Macon Villages ($15 range)

Louis Jadot Pouilly Fuisse ($20 range)

Chablis 1er Cru or Petit Chablis ($35 and up)