| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Dozen large oysters; well drained | |
| 1 | tb | Butter |
| 1 | tb | Minced parsley |
| 1/2 | Garlic clove; minced, no more | |
| Salt and pepper; black and red | ||
| Thin slices toasted bread equal to 2 slices regular bread | ||
| Thin slices lemon and sprig of parsley |
INSTRUCTIONS
one serving (really a breakfast dish!) If the oysters are fine and salty, you will need no salt. Arrange toast points in shallow gumbo type bowl, and garnish nicely with lemon and parsley. If they're small, use more than a dozen. Drop the butter in a hot skillet, add the oysters, keeping the flame hot. Cover the skillet, because it pops like mad, and shake the skillet to move the oysters. When they are curling and almost heated through, tip the skillet to get a dry spot, add the garlic and parsley, stir into the sauce made by the oysters and butter, and pour onto toast. Season lightly with salt and peppers as needed, and serve. If the sauce is scanty, drop a little pat of butter on top. If you've never cooked oysters, it's important to know that they cook in no time flat, and are tough and unpleasant when over-cooked. Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Apr 28, 1998
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