Preheat your Oven to 450°F. Line a rimmed Baking Sheet with Aluminum Foil and spread a generous, even layer of ¼ tsp 犹太盐 across the surface. This creates a stable bed to hold the 24 whole 新鲜牡蛎 洗净、撬开并装在半壳上 level so they don't tip and lose their juices.

Shuck the 24 whole 新鲜牡蛎 洗净、撬开并装在半壳上: Wrap an 24 whole 新鲜牡蛎 洗净、撬开并装在半壳上 firmly in a folded Kitchen Shears, cupped side down. Insert an oyster knife into the hinge at the back, wiggle and twist until the hinge pops. Slide the knife along the top shell to cut the muscle, then remove the top shell. Run the knife under the 24 whole 新鲜牡蛎 洗净、撬开并装在半壳上 to free it from the bottom shell, keeping as much natural liquor (juice) in the shell as possible. Nestle each shucked 24 whole 新鲜牡蛎 洗净、撬开并装在半壳上 into the ¼ tsp 犹太盐 on the Baking Sheet. Discard any 24 whole 新鲜牡蛎 洗净、撬开并装在半壳上 that smell off or have dried out completely.

Make the garlic-herb butter: In a small Mixing Bowl, combine the softened 4 tbsp 无盐黄油 软化至室温, 3 cloves 大蒜 细切碎, 2 tbsp 新鲜欧芹 细切, 1 tbsp 新鲜细香葱 细切 (if using), 1 tsp 柠檬皮, 1 tsp 新鲜柠檬汁, ¼ tsp 犹太盐, ¼ tsp 犹太盐, and ¼ tsp 压碎的红辣椒片 (if using). Mix thoroughly with a fork until everything is evenly incorporated.

Make the breadcrumb topping: In a separate small Mixing Bowl, combine the ½ cup 日式面包粉, ⅓ cup 帕玛森芝士 新鲜磨碎, and melted 4 tbsp 无盐黄油 软化至室温. Toss with a fork until the crumbs are evenly moistened and the mixture resembles wet sand.

Top each 24 whole 新鲜牡蛎 洗净、撬开并装在半壳上 with a small, even dollop (about ½ tsp) of the garlic-herb 4 tbsp 无盐黄油 软化至室温. Then spoon a heaping teaspoon of the breadcrumb mixture over the 4 tbsp 无盐黄油 软化至室温, pressing it gently to adhere.

Bake the 24 whole 新鲜牡蛎 洗净、撬开并装在半壳上 on the center rack of the preheated Oven for 8–10 minutes, until the 24 whole 新鲜牡蛎 洗净、撬开并装在半壳上 are just cooked through and the edges begin to curl slightly.

Switch the Oven to broil (high) and broil for 1–2 minutes, watching carefully, until the breadcrumb topping is deep golden brown and the ⅓ cup 帕玛森芝士 新鲜磨碎 is bubbling. Do not walk away — it goes from golden to burnt quickly.

Remove from the Oven. Garnish with freshly chopped 2 tbsp 新鲜欧芹 细切 and serve immediately on the ¼ tsp 犹太盐-lined Baking Sheet (or transfer to a platter). Serve with 1 tsp 柠檬皮 wedges on the side for squeezing.