12 fresh oysters, shucked and on the half shell, reserving as much liquid as possible 1 tablespoon chopped fresh flat-leaf parsley Lemon wedges, for serving ...

In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. Coat oysters with flour mixture, then dip into eggs and coat with crumb mixture.

In classic Northern stuffing fashion, oyster dressing uses half stale white bread cubes, plus half crumbled cornbread for ...