|Green onion||1⁄4 Cup (4 tbs), finley chopped|
|Dried tarragon||1 Teaspoon|
|Wine||1⁄2 Cup (8 tbs)|
|Parsley||1⁄4 Cup (4 tbs), finely chopped|
1) In a skillet, saute the onion in butter until just soft.
2) Stir in the tarragon, white wine, salt and pepper to taste.
3) Gently stir in the oysters and cook until the edges are curled, shaking the pan to coat the oysters with the sauce.
4) Spoon over the crisp buttered toast, garnish with finely chopped parsley and serve immediately.