Hot Buttered Oysters
By: Anonymous
Published: Monday, December 14, 2009 - 12:55am

Ingredients




46 oysters
30 grams butter
1 slc hot buttered toast
1 lemon wedge
1 sprg parsley

Preparation

1 Open the oysters saving the liquor. 2 Strain it through a very fine sieve. 3 Heat half the butter in a small pan and when foaming add the oysters and toss in it for a scant mmute approx just long enough to heat through and begin to firm them up. 4 Pop the oysters on the toast. 5 Pour the liquor into the pan and bring up to the boil. 6 Now add the remaining butter and swirl it around the pan until it has melted into the liquid. 7 Pour over the oysters and serve with the lemon wedge and sprig of parsley. 8 You may find that you do not need all the oyster liquor so savewhat seems superfluous to use as a stock for fish soups and the like. It can be frozen.