OYSTERS A LA CREOLE

The tomato-onion sauce base (through step 3) can be made up to 2 days ahead and refrigerated in an airtight container. Reheat gently before adding the oysters, which must be cooked immediately before serving to maintain their texture.

This dish is best served immediately after cooking. Leftover oyster dishes do not store well as reheating causes the oysters to become tough and rubbery. If you must store leftovers, refrigerate in an airtight container for no more than 1 day and reheat very gently over low heat just until warmed through.