Login
Create Account
Oyster Pan Roast
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Great way to enjoy cooked oysters
-
Main Ingredient
Oysters
-
Category: Fish or seafood
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: wsjrecipes
-
Posted On: Nov 03, 2012
Number of Servings:
Ingredients:
- 2 slices - Sourdough Bread
- 5 tablespoons - Butter
- 2 tablespoons - Chili Sauce such as Heinz
- 2 tablespoons - White Wine
- 2 teaspoons - Worcestershire Sauce
- 1 pinchs - Celery Salt
- 12 - Oysters shucked
- 1/2 cups - Heavy Cream
- - Paprika
- - Salt and Black Pepper to taste
Directions:
Cut two ½-inch-thick slices from a loaf of crusty sourdough bread. Melt 2 tablespoons butter in skillet. Once melted, add bread slices to skillet. Fry bread, flipping once, until golden and crusty on both sides, about 4 minutes. Set aside.
In a double boiler or metal bowl placed over a saucepan of boiling water, melt 3 tablespoons butter. Whisk in chili sauce, white wine, Worcestershire sauce and a generous pinch of celery salt. Stir in 12 shucked oysters along with ½ cup of their liquor. (If you don't have enough oyster liquor, substitute clam juice.) Cook, barely simmering, until oysters plump and begin to ruffle at their edges, about 4 minutes. Pour in heavy cream and stir. Simmer gently until warmed through, about 3 minutes, but take care not to let mixture boil. Sprinkle with paprika and stir.
To serve: Place slice of fried bread in the bottom of a wide shallow bowl. Spoon 6 oysters onto bread and pour half of the creamy broth over top. Sprinkle with additional paprika and salt and pepper to taste. Repeat with remaining bowl.
Comments