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Fill a large baking pan 1 inch deep with rock salt, arrange oyster shells on it. Roll oysters in cracker crumbs, place one in each half shell, and add 1 tablespoon wine to each. Put 1 teaspoon butter on top of each oyster and sprinkle with Parmesan. Bake in a 350 degree oven for about 30 minutes. Transfer oysters to serving platter and serve hot. Serves 2.
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OYSTER TIDBITS:
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Refrigerate leftover cooked oyster dishes as any other leftovers. Use within 2-3 days.
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