OYSTERS IN BUTTER

 

• This was the recipe
• Heat the butter in a sauté pan, than add the garlic and the green onions. Cook until the onion is nearly clear and butter is hot enough to separate into solids and oil. Keeping fire hot as you possibly can without burning it....nearly toasty, immediately add the oysters. Toss and coat with the butter. Add the mushrooms and parsley cook until the oyster curl. Divide in two soup plates and serve with a squeeze of lemon juice and hot sauce if desired.

What I did was this

Washed the oysters in the colander gently.

Melted butter and sauted the portobello mushrooms.

Added a taste of fresh spinach, pepper, and garlic powder.

Let it cook a bit.

Added the oysters and let them saute until they seemed done. 

Served in a large soup bowl and dipped a piece of toast in the broth.

This time I skipped the onion because we only had one, having ordered poorly from Insta cart.

I'd continue to do that.

I might perhaps want to use white mushrooms.  If not, use fewer than I did.  These oysters have a mild flavor.

I think in the future I'd buy them in the shells and boil/steam them open.  I did not get very many oysters for twenty dollars.  They were three dollars a pound and I saw a pound bag.  It looked like it had quite a few.