D’Iberville, Mississippi bears the name of an explorer, adventurer and soldier who had his portrait painted with a periwig of the Third Order, which was like huge back then. These oysters are topped with garlic and scallions browned in butter and a smidgen of grated Parmesan or Romano. You have to put these in the hottest oven you can conjure, on a flaming grill or if you’re lucky under your salamander. And here’s a tip for oysters in the home kitchen. I have a sack full of oyster shells that I keep clean and use to broil shucked oysters I buy in containers. You’ll not find a more perfect surface for cooking oysters than nacre; not only that, but mother-of-pearl is dishwasher-safe. Trust me.
