These escargot-style oysters are served in a toasted bread bowl with a garlicky, butter sauce that's brightened with freshly choped parsley and a splash of lemon juice. The oysters are sweet and succulent, similar to a mussel but much more tender when lightly sautéed and then baked.
While I made these in medium-sized sourdough boules, you can always make them in individual rolls to serve this as an appetizer.
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