over medium heat, add white wine
and shallots, and reduce for 5 to 8 minutes, to half of the original volume. Add the sherry
, parsley and lemon juice
, cook for additional 3 to 4 minutes. Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately.