Oyster Pan Roast

• 16 freshly shucked oysters with 1/2 cup of their liquor
• 2 tablespoons bottled ketchup-style chili sauce such as Heinz
• 2 tablespoons dry white wine
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon celery salt
• 1/2 stick (1/4 cup) unsalted butter
• 1/2 cup heavy cream
• 2 slices crusty bread, toasted
• paprika to taste

1. In a metal bowl or double boiler set over a saucepan of simmering water stir together oysters with their liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 tablespoons butter and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes.
2. Add cream and bring barely to a simmer (do not let boil).
3. Put toast in 2 bowls and top with remaining butter.
4. Ladle oyster mixture over toast and sprinkle with paprika.

freshly shucked oysters, chili sauce, white wine, worcestershire sauce, celery salt, butter, heavy cream, crusty bread, paprika

Taken from www.epicurious.com/recipes/food/views/oyster-pan-roast-14702 (may not work)