Open the oysters carefully, reserving both shells and liquid.
Strain the liquid into a saucepan and bring to a boil. Lift the
flesh off the oysters with a small fork and poach in the liquid
for 1 minute, then drain and reserve.
Preheat the oven to a high temperature. Mince the parsley and
shallots very finely and work them into the butter until it is
soft and creamy. Season with salt and pepper to taste.
Put the poached oysters back into their shells, fill them with the
shallot butter, sprinkle with bread crumbs, and bake in the hot
oven for 5 minutes. Serve very hot.
