Take an oyster and using a special oyster knife enter between the two valves to about 2/3 of the length of the shell to open it.
Strain and set aside the water inside the oyster.
In a saucepan, in 6 tablespoons oil melt the desalted anchovy fillets and add the chopped capers; add the crushed garlic and
finely chopped parsley. Add the breadcrumbs and let it brown, add salt, pepper and the water of the oysters; If the mixture becomes too dry, add another drop of oil or warm water until creamy.
Pour a few teaspoons of the breadcrumbs mix in every oyster, then place them in a baking dish and place in a preheated oven
under the grill for 5 minutes, just long enough to lightly brown the breadcrumbs.
Remove from the oven and serve immediately.