Rinse oyster shells under cold water to remove grit. Using an oyster knife, carefully shuck oysters keeping their natural liquor in the bottom shell. Discard top shells. Arrange oysters on a rimmed baking sheet filled with a single layer of crushed ice to stabilize them for broiling and to keep them level.

Preheat the broiler with the rack about 4–6 inches from the heat source (high broil). Allow the broiler to fully heat for 5–10 minutes.

Garlic‑Butter

Make garlic butter

In a small saucepan or microwave-safe bowl, melt the unsalted butter over low heat or in 20‑second increments in the microwave until just melted. Stir in the minced garlic, lemon juice, Worcestershire sauce, optional hot sauce, salt, and black pepper. Warm gently for 1 minute to marry flavors but do not brown the garlic. Remove from heat.

Using a small spoon or baster, evenly distribute about 1/2 tablespoon of the garlic butter over each shucked oyster, making sure some butter mixes with the oyster liquor.

Parmesan‑Garlic Crust

Prepare crust mixture

In a small bowl combine the grated Parmesan, panko breadcrumbs, garlic powder, lemon zest, snipped chives, olive oil, salt, and black pepper. Mix with a fork until the mixture is evenly moistened and holds together lightly when pressed; this will form a golden, slightly crisp crust.

Top oysters

Spoon about 1 to 1 1/2 teaspoons of the Parmesan‑garlic crust mixture on top of each buttered oyster, pressing lightly so it adheres. The goal is a thin even crust so oysters heat quickly under the broiler without drying out.

Broil and Finish

Broil

Place the baking sheet with the iced oysters on the oven rack under the preheated broiler. Broil for 2–4 minutes, watching closely, until the crust is bubbling, golden and just lightly browned (time depends on your broiler strength). Rotate the sheet once if your broiler has hot spots.

Rest and garnish

Remove oysters from the oven. Let them rest 1 minute so juices settle. Sprinkle the extra chopped chives and the additional lemon zest over the oysters. Serve immediately on the bed of ice to keep them stable, with lemon wedges on the side if desired.