Sauteed Oysters On Toast
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons (1 stick ) butter, plus additional for toast
- 6slices homemade white bread or Pepperidge Farm sandwich white
- ¼cup chopped Serrano or prosciutto ham (about 1 ounce), thinly sliced and minced (Smithfield, or any good country ham, can be substituted)
- ⅓cup finely chopped shallots
- ¼cup finely chopped green bell pepper
- 1pint shucked oysters (about 18 oysters), drained
- Salt and freshly ground black pepper to taste
- Dash Tabasco
- Juice of one lemon, preferably a Meyer lemon
- Finely chopped parsley
Nutritional analysis per serving (6 servings)
207 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 9 grams protein; 370 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For 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.
- Step 2
Meanwhile, 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.
Private Notes
Comments
I just fished having this for dinner. It’s my new favorite oyster recipe. The two changes I made were using sourdough bread which added a nice tartness and a mixture of prosciutto with chorizo cantimpalo which added some smokiness.
This is a very satisfying entree. There were changes: lacking green bell peppers, I added a heaping cup of fresh, baby spinach for color and texture to the simmering oysters. I substituted 2-1/2 pieces Nueske's Applewood Smoked bacon for the Serrano ham and added a crushed garlic clove. A citrus salad worked well with this dish.
I didn’t have a green pepper or shallots so substituted a few green onions instead. Prosciutto cubes worked well. Some type of bread is essential to sop up the juices.
Prepared as instructed except I used already shucked oysters. It was delicious! A very easy weeknight dinner.
I didn’t have a green pepper or shallots so substituted a few green onions instead. Prosciutto cubes worked well. Some type of bread is essential to sop up the juices.
A keeper- nice flavor without overwhelming the oysters. I used speck rather than ham. No shallots so red onion instead. No green pepper, that would've been good. No Tabasco so about 1/2t red pepper flakes. That gave it a nice heat. Four peices of sour dough bread for the toast. For it, used some of the butter from the 8T. And the 2 of us ate it all. It might serve 6 as an appetizer but not as a main course, 4 maybe.
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