Ingredients
¾ stick of butter
1 cup chopped onion
1 cup chopped bell pepper
¼ cup finely chopped fresh parsley
1 tsp. minced garlic
½ teaspoon salt
6 oz. tomato sauce
¼ cup water
juice of one lemon
two dozen shucked oysters
Preparation
Melt butter in large heavy pot (like a Dutch oven). Add next five ingredients and sauté over low medium heat until translucent, stirring occasionally. Add tomato sauce and water. Cover and simmer 15 minutes. Add oysters and lemon juice and cook uncovered ten minutes.
Serve over rice.
