20 oysters in shells
2 tbsp. finely minced onion
1 tbsp. butter
2 tbsp. all-purpose flour
4 oz. bottled clam juice
4 oz. beer
2 tsp. Tabasco
2 tbsp. grated Parmesan cheese
1/4 c. fine dry Italian bread crumbs
1/4 c. grated Parmesan cheese
2 tbsp. butter, melted
1 tbsp. chopped cilantro
1 tsp. Tabasco

Thoroughly clean, open and shuck oysters. Place oysters in rinsed and dried bottom shell halves.

For sauce: In small saucepan cook onion in 1 tablespoon butter until soft. Stir in flour; add clam juice, beer and Tabasco. Cook and stir until thickened and bubbly. Remove from heat, stir in 2 tablespoons cheese.

Combine bread crumbs, 1/4 cup cheese, 2 tablespoons melted butter, cilantro and 1 teaspoon Tabasco. Spoon a scant tablespoon of sauce over each oyster; sprinkle 1 teaspoon of crumb mixture atop.

Line a shallow pan with rock salt to a depth of 1/2 inch (or use crumpled foil to prevent shells from tipping). Bake in 450 degree oven 10 minutes or until heated through. Makes 4 appetizers or 2 main dish servings.