Open the oysters, loosen the meat from the lower (curved) shell, and leave it on the shell.
Arrange the shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired.
Heat the butter in a saucepan over moderate heat and saute the shallot and garlic until translucent, about 1 minute.
Stir in the lemon juice, salt, and pepper.
Combine the bread crumbs and parsley and sprinkle over the oysters.
Drizzle the butter mixture over the bread crumbs and place about 3 inches (8 cm) below a preheated broiler (grill) until the bread crumbs begin to brown, about 2 minutes.
Notes
Classic French dish that is the best way to eat oysters in my opinion.