Butter Braised Oysters on Greens

1. 1

   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.

2. 2

   Put toasts on plates and top with mesclun.

3. 3

   Add 1 tablespoon butter to skillet, then cook shallot, stirring, over moderate heat until softened and beginning to brown, 2 to 3 minutes.

4. 4

   Add vinegar and cook, swirling skillet frequently, until vinegar is reduced to about 1 tablespoon.

5. 5

   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.

6. 6

   Remove from heat and season with salt and pepper.

7. 7

   Spoon oysters and sauce over mesclun.

No nutritional information available.

No additional tips available.