finely chopped fresh thyme, plus sprigs for garnish
15% table cream
grated Parmesan cheese
Preheat broiler. Cover bottom of large baking dish with a layer of coarse salt thick enough for oysters to nestle upright.
Rinse oysters (in shells) under cold water. Using an oyster knife or other sturdy knife, open oysters; discard top shells. Keeping oysters inside bottom shells, slide knife under oysters to detach them from shells. Place oysters (in bottom shells) on bed of coarse salt.
In small saucepan, heat olive oil over medium-high heat. Stir in shallots and sauté about 2 min., until softened. Pour in white wine; bring to a boil. Cook until wine is reduced by half; about 15 min. Add lemon zest, thyme and cream. Continue cooking another 5 min., until sauce thickens.
Spoon 1 tbsp (15 mL) sauce onto each oyster and sprinkle with Parmesan. Broil oysters about 3 min., or until cheese turns golden. Garnish each oyster with small sprig of thyme. Serve with crusty bread and green salad.
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