Baked Oysters On The Half Shell

Ingredients

• 24 large oysters
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  • 1 pint oysters (about 16 large oysters), shucked
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons butter
  • ½ teaspoon salt or celery salt
  • ¼ teaspoon sweet paprika or cayenne pepper
  • (1 teaspoon curry powder)
  • (2 tablespoons mild, tomato-based chili sauce)
  • (1 teaspoon lemon juice)
  • (½ teaspoon Worcestershire sauce)
  • Hot buttered toast
  • Chopped parsley

  Sub-recipe steps

  1. Drain and reserve the liquor from: 1 pint oysters (about 16 large oysters), shucked
  2. Set the oysters aside and pour the liquor through a fine-mesh sieve into a medium saucepan. Add and bring to a simmer over medium-high heat: 1 cup heavy cream or half-and-half; 2 tablespoons butter; ½ teaspoon salt or celery salt; ¼ teaspoon sweet paprika or cayenne pepper; (1 teaspoon curry powder)
  3. Add the oysters and heat through, 1 to 2 minutes; do not allow the sauce to boil. Transfer the oysters to serving bowls with a slotted spoon. If desired, season the sauce with any combination of the following: (2 tablespoons mild, tomato-based chili sauce); (1 teaspoon lemon juice); (½ teaspoon Worcestershire sauce)
  4. Divide the sauce among the bowls and serve at once with: Hot buttered toast
  5. Sprinkle generously with: Chopped parsley
• Dry bread crumbs
• Chopped chervil or parsley