Baked Oysters With Warm Mignonette

• 12 oysters
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 teaspoon chili flakes
• 1/4 cup extra virgin olive oil
• 1 lemon, zested and juiced
• 1 teaspoon parsley, minced

1. Place the oysters on a grill or a baking sheet in a 400 degree oven with the flatter side up. Meanwhile, combine the shallot, garlic, chili flakes and olive oil in a small saucepan. Cook for a few minutes until the shallot softens. Add the rest of the ingredients and stir to combine. Remove from the heat.
2. Once the oysters start opening or losing some of their liquid, remove from the grill or oven. Hold each oyster in a towel or with an oven mitt (be careful because the oyster and the liquid inside is very hot), and slide a knife in the opening. If you have trouble finding an opening, try the hinge end of the oyster. Twist the knife to pop the top off without pushing forward. Be careful not to get pieces of shell in the oysters or to lose too much of the liquid.
3. Serve the oysters with the sauce in a ramekin or drizzled on the oysters.

oysters, shallot, garlic, chili flakes, extra virgin olive oil, lemon, parsley

Taken from food52.com/recipes/24037-baked-oysters-with-warm-mignonette (may not work)