Preheat the oven to 500°. For the sauce, heat half the olive oil, the white wine, garlic, red pepper, and TABASCO® Sauce in a small saucepan. Add the oyster liquor. Bring to a boil, then remove the pan from the heat.
For the topping, in a small bowl, mix the remaining olive oil with the bread crumbs, Parmesan, and thyme.
Place the oysters on the half shells on a baking sheet, or the shucked oysters in a large baking dish or in individual ramekins. Spoon the sauce over the oysters and add heaping spoonfuls of the topping. Bake for 5 minutes, or until the edges of the oysters begin to curl and the topping is golden brown and bubbly.
Makes 6 servings.
Recipe from My Family Table: A Passionate Plea for Home Cooking by John Besh, Andrews McMeel Publishing