Hot buttered oysters on toast
These wonderfully flavoured oyster shells tend to topple over on the plate so that the delicious juices escape, and can be soaked up by hot toast
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
Ingredients
12 Pacific (Gigas) oysters
25g butter
½ tsp parsley, finely choppedÂ
4 segments of lemon
4 ovals of hot buttered toast (optional)
Method
Open the oysters and detach completely from their shells. Discard the top shell but keep the deep shell and reserve the liquid. Put the shells into a low oven to heat through. Melt half the butter in a pan until it foams. Toss the oysters in the butter until hot through — about one minute perhaps.
Put a hot oyster into each of the warm shells. Pour the reserved oyster liquid into the pan and boil up, whisking in the remaining butter and the parsley.
Spoon the hot juices over the oysters and serve immediately on hot plates with a wedge of lemon. Alternatively discard the shells and just serve the oysters on the hot buttered toast. The toast will soak up the juice — simply delicious.
