1 pint fresh oysters, shucked
1-1/2 cups of fine, dry breadcrumbs
1 teaspoon paprika (I use “hot”)
Pinch of dried thyme
1/4 teaspoon white pepper
Pinch of salt
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, mashed
1/4 cup dry white wine
1 teaspoon lemon juice
Mix the breadcrumbs, paprika, thyme, pepper, and salt. Dredge oysters in bread crumb mixture and set aside.
Heat a large skillet to med-high and add the butter and olive oil. Add garlic and sauté till you can start to smell the garlic (just before it begins to brown). Add breaded oysters and brown on both sides, approx. 2 minutes per side. Remove oysters from skillet. Add to skillet the wine and lemon juice and bring to a boil. Remove from heat and pour sauce over oysters.
NOTE:
After breading the oysters I lay them on a baking rack (cooling rack) and let them dry for about 10 minutes in a cool place.