1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon white wine
2 cloves garlic, minced
1 shallot, minced
Salt and black pepper
2 dozen oysters
Rock salt, for broiling
Crusty bread, for serving
If you have any leftover, the compound butter makes a great topping for beef or, of course, escargot!
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