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
- For the toast, preheat oven to 450 degrees.
- Trim the crusts from the bread and discard.
- Spread the softened butter on both sides of bread slices.
- 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.
- 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.
- Add the shallots and the green pepper, then turn heat to low and cook for another two minutes.
- Add the oysters and cook until they have plumped up and are beginning to curl on the edges.
- Quickly swirl in the salt, pepper, Tabasco and lemon juice.
- Spoon over toast.
- 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)