Recipe - Oyster Spring Roll Dip

4 tablespoon Virgin olive oil
1 md Red onion; thinly cut or sliced up
1 small Carrot; finely chopped
1 Celery rib; thinly cut or sliced up
2 Garlic cloves; thinly cut or sliced up
1 teaspoon Crushed red chilies
1 cup Dry white wine
1 cup Basic Tomato Sauce; see *
Note
2 cup Shucked fresh oysters ;
(abt 1 lb)
4 sl Peasant bread; (thk slices)
One fourth cup Finelychopped Italian
parsley
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Basic Tomato Sauce" recipe which is included in this
collection.

In a large saute pan, heat olive oil. Add onion, carrot, celery, garlic,
chilies and saute until light brown and very soft (about 10 to 12 minutes).
Add wine and Basic Tomato Sauce, bring to a boil. Season with salt and
pepper and remove from heat. Season oysters with salt and pepper and place
into tomato sauce. Over medium heat, bring oysters and sauce to low boil
and cook 1 minute. Toast bread on grill and place in 4 separate bowls. Add
parsley to oysters, stir, add salt and pepper. Divide oysters and sauce
over grilled bread and serve. This recipe yields 4