('shocks and) The Walrus' Butter Braised Oysters on Greens
Start to finish: 20 min
5 tablespoons butter
4 (1/2-inch-thick) diagonal slices French bread
2 cups mesclun (mixed baby salad greens or baby spinach or watercress or your choice)
1 shallot , finely chopped (or two Tablespoons finely chopped white onion)
5 tablespoons Sherry vinegar
teaspoon or so white worcestshire (lea&perrins worchestire for chicken)
1 pint shucked medium-size oysters (about 2 dozen in the shell), rinsed and picked over; i like to cut them to bite-size and remove that nasty chewy part.
freshly ground black pepper
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.
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 2 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.
Shower with white whoosh and toss.
Remove from heat and season with pepper. Spoon oysters and sauce over mesclun. Serves 4