Sauteed Oysters On Toast

5.0(47)

by Julia Reed

SouthernAppetizer

Servings

6 servings

Total time

25 min

Calories / serving

207 kcal

Ingredients (10)

serves

8 tablespoons (1 stick ) butter, plus additional for toastbutter
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)
1/3 cup finely chopped shallotsshallot
1/4 cup finely chopped green bell pepperbell-pepper
1 pint shucked oysters (about 18 oysters), drained
Salt and freshly ground black pepper to tastesalt-and-pepper
Dash Tabasco
Juice of one lemon, preferably a Meyer lemonlemon-juice
Finely chopped parsleyparsley

Instructions (2 steps)

01For 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.
02Meanwhile, melt the remaining butter in a large heavy skillet over medium heat, add the ham and sauté 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.

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Rich recipe — supports nutrition-aware planning.