Recipe information
Yield
Makes 2 servings
Ingredients
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
Preparation
Step 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. Add cream and bring barely to a simmer (do not let boil).
Step 2
Put toast in 2 bowls and top with remaining butter. Ladle oyster mixture over toast and sprinkle with paprika.
