Small to medium oysters are best for this dish. Exact amounts depend on the size of oysters and how many pans you plan to make. Each pan serves at least four.

Because this is a very rich dish, you can use this as an appetizer in small ramekins, or as main course with a salad. As a main course it would serve four.

Butter an 8 inch cake tin generously, leaving smears of butter. Place oysters, enough to cover bottom of pan and slightly overlapping. Mix: 2 c. Italian bread crumbs 1 tsp. or less of slat, if oysters are salty

Sprinkle small amounts of bread mix on oysters. Shake pan so oysters get crumbs coating. Dribble olive oil on oysters; sprinkle more bread mixture; shake pan again. You want to cover each oyster. (You may not use all crumb mix.) Sprinkle more olive oil and dot with butter.

Bake in 450 degree oven until golden brown. There will be a nice crust if you have the right mixture of bread and olive oil and butter.