Just like the mussel dish but with Oysters!

Chopped shallots, garlic  cooked in butter when the onions have softened add plenty of white wine or a good cider . cooked in a large pan or cataplana. As with Mussels add to the sauce and cook until the Oysters are open. Serve with crusty bread to mop up the wonderful juices.

Check that the Oysters are all live before you cook them. If the oyster is dead the shell will be open or open very easily without resistance.

With thanks to Simper’s Deben Shellfish for this recipe.