|Fresh round loaf sourdough||1|
|Butter||1⁄2 Cup (8 tbs) (Or More)|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon, chopped|
Cut off top of loaf of bread about two thirds of the way up.
Scoop out center of loaf and top, leaving a 1 inch crust all around. (Either dry the scooped out bread in the oven and make it into fine crumbs, or reserve it for another use.)
Melt butter in a skillet and use to paint inside of loaf (and top) generously.
Toast loaf lightly in a 400°F oven 5 to 10 minutes.
Add more butter to that you've melted, if necessary, for frying oysters.
Drain oysters, then coat lightly with fine dry bread crumbs, adding salt and pepper to taste.
Cook oysters in butter in a skillet just until golden and plump.
Now, layer fried oysters into buttered loaf, sprinkling lightly with fresh lemon juice and chopped fresh parsley as you go.
Place top back on loaf, paint outside with butter, place on a baking sheet and pop into a 400°F oven 8 to 10 minutes.