Instructions: Open the oysters saving the liquor.

Strain it through a very fine sieve.

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.

Pop the oysters on the toast.

Pour the liquor into the pan and bring up to the boil.

Now add the remaining butter and swirl it around the pan until it has melted into the liquid.

Pour over the oysters and serve with the lemon wedge and sprig of parsley.

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.

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