3 dozen large oysters in their own juices
2 tbsp dry, white wine, optional
1 cup black olives, sliced
2 tsp parsley, chopped
Dash of paprika, salt and pepper

2 green peppers, chopped
2 - 15 1/2 oz. cans stewed, seasoned tomatoes
2 tbsp olive oil
1 anchovy fillet, chopped, optional
2 tbsp croutons or seasoned bread crumbs
seasonings to taste

Cook oysters in their own juices for a few minutes until firm (add a bit of water if necessary). Cut large oysters in bite-size pieces. Add the canned, stewed tomatoes, the green pepper, oil and olives, as well as parsley and other seasonings. Cook over moderate heat, uncovered, for about 15 minutes for flavors to blend. Adjust seasonings, sprinkle a few croutons or seasoned bread crumbs over each bowl. Serve with garlic bread. This recipe lends itself well to improvising and stretching. Cooked oysters can be added as needed as well as the other ingredients. Serves 4-6.