Wash oysters thoroughly in salted water and dry them with paper towels. Smash the garlic with the flat side of a knife and cut in half and remove core. Roughly chop Italian parsley.
Put garlic, olive oil and half-cut red chili pepper in a small pan (ex;18cm) and cook over low heat. Once the garlic is aromatic and lightly browned, add oysters and simmer them slowly. When the oysters are cooked, season with miso.