Simmer oysters in quantity desired in their juices until edges begin to curl, then drain. Mix three parts oil to one part lemon juice in an amount sufficient to cover the drained oysters. Season the oil and lemon juice to taste with minced parsley, minced garlic, pepper and salt. Place oysters in a non-reactive dish and coat with marinade mixture. Marinate in refrigerator for at least 12 hours.
Serve with saltine crackers.