Rory O'Connell's hot buttered oysters on toast

Method

1. Open the oysters and detach completely from their shells. Discard the top shell but keep the deep shell and reserve the liquid.
2. Put the shells into a low oven to heat through. Melt half the butter in a pan until it foams. Toss the oysters in the butter until hot through - 1 minute perhaps.
3. Put a hot oyster into each of the warm shells. Pour the reserved oyster liquid into the pan and boil up, whisking in the remaining butter and the parsley.
4. Spoon the hot juices over the oysters and serve immediately on hot plates with a wedge of lemon and lots of hot buttered toast.
5. Alternatively discard the shells and just serve the oysters on the hot buttered toast.