Sauteed Oysters On Toast

• 8 tablespoons (1 stick ) butter, plus additional for toast
• 6 slices homemade white bread or Pepperidge Farm sandwich white
• 1/4 cup chopped Serrano or prosciutto ham (about 1 ounce), thinly sliced and minced (Smithfield, or any good country ham, can be substituted)
• 13 cup finely chopped shallots
• 1/4 cup finely chopped green bell pepper
• 1 pint shucked oysters (about 18 oysters), drained
• Salt and freshly ground black pepper to taste
• Dash Tabasco
• Juice of one lemon, preferably a Meyer lemon
• Finely chopped parsley

1. For the toast, preheat oven to 450 degrees.
2. Trim the crusts from the bread and discard.
3. Spread the softened butter on both sides of bread slices.
4. Place the bread slices on a cookie sheet and grill for 8 to 10 minutes, turning once so that both sides of the bread are golden brown.
5. Meanwhile, melt the remaining butter in a large heavy skillet over medium heat, add the ham and saute for two to three minutes, until it is slightly crisp.
6. Add the shallots and the green pepper, then turn heat to low and cook for another two minutes.
7. Add the oysters and cook until they have plumped up and are beginning to curl on the edges.
8. Quickly swirl in the salt, pepper, Tabasco and lemon juice.
9. Spoon over toast.
10. Sprinkle with the parsley and serve.

butter, bread, serrano, shallots, green bell pepper, oysters, salt, tabasco, lemon, parsley

Taken from cooking.nytimes.com/recipes/1800 (may not work)