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1/2 cup fresh breadcrumbs made from crustless white bread
2 1/2 tablespoons unsalted butter
1-2 cloves garlic, pressed
1/4 teaspoon Pernod or other anise-flavored liqueur (optional)
12 oysters, freshly shucked and reserved on half shell with juice
1. Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.
2. Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes.
3. Transfer oysters in shells to plates. Serve with lemon wedges.