So this year you've decided that you're not going to make a big pan of oyster dressing for Christmas. But, hey!--you still got to have an oyster dish! I mean, it just wouldn't be a real New Orleans Christmas without oysters! So I got one for you to try! In fact, it's so good, you just might have to make extra!

Before you begin working with the oysters, thoroughly blend together in a bowl the salt, parsley, black pepper, paprika, lemon juice, thyme, and marjoram. Then cover the mixture with plastic wrap. Set it aside, and let all the ingredients "marry" for about 30 minutes.

Meanwhile, place the oysters in a large colander so that they can drain. For the best flavor, I suggest you use fresh-shucked, unwashed oysters; but you can also make the dish using the oysters you find packed in a jar in the supermarket. After they've drained, drop them into the marinating mixture. Toss them around well, and let them set for about 10 minutes so that they'll absorb the seasonings. At this time you also want to take a bowl, mix together the buttered bread crumbs and the Parmesan cheese, and let that mixture set for about 15 minutes.

When all the ingredients are ready, place the rock salt in a shallow baking pan. Put an oyster in each shell. Sprinkle about a tablespoon of the chopped bacon and a sprinkling of minced garlic on top of each oyster. Put the oyster shells on top of the rock salt, and slide them under the broiler until the bacon begins to turn crisp and the oysters curl around the edges (just don't let the garlic burn). Remember, you don't want to overcook them--about 3 to 4 minutes should do it. When they're ready, set them aside to cool.

Then when you're ready to eat, take the oysters and top each one with a heaping teaspoon of the richly-buttered bread crumbs and put them into a 450-degree preheated oven. All that's left is to bake the oysters until the bread crumbs turn a toasty brown and the Parmesan crusts over (about 10 minutes or so).

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Chef's Notes:

If you use fresh shucked oysters, taste one of the raw ones to determine if they're naturally salty. If they are, eliminate the salt from the marinade mixture.

To make buttered bread crumbs, vigorously mix the one cup of coarsely ground crumbs with about a stick of melted butter in a bowl until the crumbs are thoroughly coated. Remember­you don't want the bread so soggy it sticks together, but you don't want it dry either. Moist and crumbly would be a good way to describe the final product.

For Christmas dinner, a good portion to serve is two baked oysters per person.