Rock salt
12 md Oysters in shells
Dairy sour cream
1/2 c  Grated Parmesan cheese
1/4 c  Craker crumbs
1/4 c  Melted butter
1/2 ts Dry mustard

Fill 3 pie plates, 9* 1 1/4″, 1/2″ deep with rock salt; sprinkle with
water. Scrub oysters in shells under running cold water. Break off
thin end of shell with hammer. Force a table knife between halves of
the shell at broken end; pull apart. Cut oyster muscle to separate
from shell. Remove any bits of shell. Place oyster on deep half of
shell; discard other half. Arrange filled shells on rock salt base.
Spoon 1 tsp. dairy sour cream onto each oyster. Mix remaining
ingredients together. Spoon about 2 tsp. cheese mixture onto each
oyster.