1. Open the oysters and reserve the meat. Place the open shells over rock salt in a nice looking plate for later.
2. In a small saucepan heat up the oil with the garlic and fry until light golden. Add the finely chopped parsley and flour and stir for a minute.
3. Add the wine and water and stir in the oyster meat with the juices.
4. Cook for 1 minute and spoon over the open oyster shells on the plate.