Creamy oyster toasts

Ingredients
6 oysters, shucked and juice reserved
30g (1oz) butter
1 shallot, finely chopped
2 x 15ml spoon (2 tablespoons) white wine
salt and black pepper
100ml (3 fl oz) crème fraîche
dash of Tabasco
pinch of paprika
1 x 15ml spoon (1 tablespoon) fresh parsley, chopped
2 rounds of hot toast, to serve
Serves 2 

Method
Melt the butter in a shallow pan, add the shallot and fry until soft.  Stir in the juice from the oysters (through a sieve) and add the wine.
Season and add the crème fraîche.  Bring the mixture almost to the boil.  Drop in the oysters and simmer for 2 minutes.
Quickly stir in the Tabasco, paprika and parsley.  Serve immediately on the hot toast.