Skillet Oysters

Preheat the oven to 450?F.

Melt the butter over medium-high heat in a large skillet with an oven-proof handle. Add the flour and blend. Cook for 2 to 3 minutes, stirring constantly, until the roux is light brown, the color of sandpaper.

Add the onions, salt, and black pepper. Cook, stirring often, for 6 to 8 minutes, or until the onions are golden. Add the garlic, 3 tablespoons of the parsley and the green onions. Cook for about 2 minutes, stirring constantly. Add the broth, Worcestershire, and Tabasco. Stir and bring to a boil. Reduce the heat to medium and cook for 4 to 5 minutes. Add the lemon zest and 1 tablespoon of the lemon juice. Remove from the heat and add the oysters. Mix well and set aside.

In a mixing bowl, combine the bread crumbs, cheese, the remaining 2 teaspoons parsley, the rub, oregano, thyme, basil, olive oil, and the remaining 1 tablespoon lemon juice. Mix well. Spread this mixture over the oyster mixture in the skillet. Bake for 15 minutes, or until the mixture is bubbly.

Serve hot.

Yield : 4 first-course servings