Oysters are a great way to start any meal, but buttered on toast they are ideal winter comfort food.
Ingredients
5 tablespoons unsalted butter
4 (1/2-inch-thick) diagonal slices French bread
2 cups mesclun (mixed baby salad greens)
1 shallot, finely chopped
3 tablespoons Sherry vinegar
1 pint shucked medium-size oysters (about 2 dozen in the shell), rinsed and picked over
Directions
Heat 1 tablespoon butter in a 12-inch skillet over moderately high heat until foam subsides, then lightly brown bread in butter on both sides. Put toasts on plates and top with mesclun.
Add 1 tablespoon butter to skillet, then cook shallot, stirring, over moderate heat until softened and beginning to brown, 2 to 3 minutes. Add vinegar and cook, swirling skillet frequently, until vinegar is reduced to about 1 tablespoon. Add oysters and remaining 3 tablespoons butter and cook, swirling skillet frequently, until oysters are plumped and butter is incorporated into sauce, about 2 minutes. Remove from heat and season with salt and pepper. Spoon oysters and sauce over mesclun.
