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Mariner's Menu

Oysters on Toast


  • 1 pint oysters, undrained
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 3 tablespoons tomato paste
  • 1 ½ cups hot water
  • ½ cup dry white wine
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 6 slices French bread, spread lightly with butter
  • 1 tablespoon chopped fresh parsley

Melt butter in a skillet. Add oil and heat thoroughly. Add garlic and onion and sauté lightly. Blend in tomato paste. Add water and wine. Stir well. Add oregano, pepper and sugar. Stir to blend and simmer for 5 minutes.

Meanwhile, toast bread, cut into points or triangles, and keep warm.

Add oysters, together with their juice, to skillet. Baste several times with sauce and cook until oysters reach desired doneness. Place pieces of toast on individual plates. Remove oysters from sauce, place on toast and cover with sauce. Sprinkle with parsley.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt


Oyster shells can be returned to several recycling centers along the coast and at the Orange County Recycling Center.  They can be used to build new oyster reefs.

Erika Young, Coastal and Marine Education Specialist