|Water||1 Cup (16 tbs) (adjust quantity as required)|
|Garlic||1 Clove (5 gm)|
|Olive oil||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
|White wine||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Egg yolks||2 , beaten|
|Lemon juice||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Bread crumbs||2 Tablespoon|
Scrub oysters thoroughly.
Open, and then cook for a few minutes in a little water, reserve liquid.
Remove from shells.
Saute garlic in oil in a skillet and then add parsley, some oyster liquid, and a little white wine.
Boil for a few moments, then thicken sauce with a little flour and water paste.
Cool; stir in well-beaten egg yolks and a few drops of lemon juice.
Place oysters in greased casserole and pour sauce over them.
Sprinkle with cheese and bread crumbs.
Put into preheated hot oven (400Â°F.) for a few minutes: Then place under low heat of broiler to brown.
Serve piping hot with lemon wedges.