A simple dinner served with crusty French bread or lemony pasta.

24 oysters, shucked (liquid reserved)

2 tablespoons white wine

2 tablespoons butter

Zest of half a lemon

Salt

Freshly ground black pepper

¼ cup freshly chopped chives

In a large saucepan over medium heat combine the oysters, oyster liquid and white wine. Cook the oysters until they begin to curl around the edges, about 4 minutes.  Immediately remove from heat, add the butter and lemon zest.  Add salt and pepper to your liking.  Toss with hot pasta, sprinkle on chives and serve while hot.  Some may enjoy with a squeeze of lemon.

Recipe by Lily Starbuck