Oyster Pan Roast
Submitted by magnolia34
Plump oysters simmered in clam broth with cream, chili sauce, and butter, then ladled over crisp toast. This New York classic delivers rich, briny comfort in a single elegant bowl.
YIELD
1 servingPREP
20 minCOOK
20 minREADY
20 minThis masterchef recipe captures the essence of old-school oyster bar cooking.
The oysters poach gently in aromatic clam broth just until their edges curl, keeping them tender and sweet.
A splash of chili sauce cuts through the richness while cream binds everything into a velvety sauce that soaks into the toast underneath.
That final pat of butter melting on top adds luxurious sheen and flavor.
Ingredients
Directions
In top of double boiler, place clam broth, 1 tablespoon of the butter, ¼ teaspoon paprika, celery salt, and Worcestershire sauce then stir gently.
Add oysters and simmer just until their edges start to curl, about 1 minute.
Stir in chili sauce and cream and heat through.
Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top.
Sprinkle with a pinch of paprika.
Serve immediately.
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