I love broiling Kusshis not only because they have a lovely, delicate texture and a good brininess, but also because they have deeply cupped shells that hold both liquid and a lot of delicious breadcrumbs. Cherrystone clams would be a great substitute, and Totten Virginica, Barron Point, or Shigoku oysters would also work well, because they are the right size to hold up to the heat. Save tiny Kumomotos for eating on the half shell.

　　

Ingredients

serves 4 as a first course

　　1/4 cup Garlic Breadcrumbs (page 220)

　　3 cloves garlic, very finely chopped

　　3 heaping tablespoons finely chopped fresh parsley

　　1 tablespoon chopped fresh oregano

　　Grated zest of 1 lemon

　　1 teaspoon kosher salt

　　Freshly cracked pepper

　　24 Kusshi oysters

　　Rock salt

　　Juice of 2 lemons

　　Extra-virgin olive oil

　　

Step 1

Preheat the broiler on the lowest setting.

　　

Step 2

Combine the breadcrumbs with the garlic, parsley, oregano, lemon zest, kosher salt, and a few grinds of pepper.

　　

Step 3

Shuck the oysters over a bowl to catch the liquor. Discard the top shells. Put an inch or so of rock salt in a baking dish large enough to hold the shells. Stabilize the bottom shells in the rock salt and return the shucked oysters to their shells.

　　

Step 4

Strain the reserved oyster liquor through a fine-mesh strainer and add the lemon juice. Divide the liquid among the oysters.

　　

Step 5

Sprinkle the oysters very liberally with the breadcrumb mixture and drizzle lightly with olive oil. Broil for 4 to 5 minutes, or until the breadcrumbs are golden brown and crispy. Serve immediately.

　　Ethan Stowell's New Italian Kitchen