Broiled Oysters on the Half Shell

For an even simpler version of Jim Gossen's shell-less oysters, double down on the recipe and bake the oysters in a roasting tin.
Peel the oysters, leaving the lower shells and 1 tablespoon of oyster liqueur (oyster liquid in the shell); remove the upper shells. Carefully remove the oyster from its shell using an oyster slicer.Preheat a broiler with a roasting rack 6 inches away from the stove. Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over low heat; add the breadcrumbs and the following 9 ingredients. Remove from heat.Microwave the remaining 1 tablespoon butter and 1 tablespoon olive oil in a small, microwave-safe bowl over high heat for 20 seconds or until the butter melts. Add the remaining oyster liqueur.Arrange the rock salt in a 1/4-inch layer in a shallow 18-inch x 13-inch baking dish. Place the oysters in their shells on rock salt. Spread the breadcrumbs mixture on top of the oysters; drizzle with the butter mixture. Bake for 5-6 minutes or until the top is crisp and lightly browned.Baked oysters: Do not add rock salt. Prepare according to the recipe as indicated, doubling the amount of ingredients. Peel the oysters and place them in a single layer on a 13-inch x 9-inch baking dish. (For this purpose, pre-peeled oysters are good. Save 2 tablespoons of oyster liqueur.) Sprinkle the breadcrumbs mixture on top; bake.