Roasted Oysters with Madeira

Rinse the oysters in a colander and drain well.

Roast the oysters in their shells in a large pot over medium high heat until they are done and dry, but not scorched.

Remove the oysters from the shell onto a plate, without any of their liquor. Discard any oysters that failed to open.

Add the butter. When the butter has melted, add to another pan and place on low heat.

Add the Madeira, a little salt and cayenne. Serve when the Madeira is heated.