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Oyster Pan Roast

Country.Chef's picture
  Butter/Margarine 2 Tablespoon
  Finely chopped shallots/Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Paprika 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Dry white wine/Dry vermouth 1⁄4 Cup (4 tbs)
  Half and half/Light cream 2 Cup (32 tbs)
  Tomato paste 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Shucked oysters with liquid 1 Pint
  Chopped fresh parsley 2 Tablespoon
  Hot pepper sauce 6 Dash (Or To Taste)
  Firm white bread slice 6 , toasted and each cut on diagonal in half

1. In 3-quart saucepan, melt butter over medium heat. Add shallots, paprika, salt, and celery salt, if using. Cook, stirring, 3 minutes. Increase heat to high; add wine; boil until liquid has evaporated, about 3 minutes.
2. Reduce heat to medium; stir in half-and-half, tomato paste, and Worcestershire. Heat to boiling; add oysters with their liquid, 1 tablespoon parsley, and hot pepper sauce. Cook just until edges of oysters begin to curl, 3 to 4 minutes.
3. To serve, place the toast slices in 6 shallow soup bowls, top with oyster mixture and sprinkle with remaining 1 tablespoon parsley.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 285 Calories from Fat 143

% Daily Value*

Total Fat 16 g24.8%

Saturated Fat 8.4 g41.8%

Trans Fat 0 g

Cholesterol 97.5 mg32.5%

Sodium 601.7 mg25.1%

Total Carbohydrates 20 g6.8%

Dietary Fiber 0.87 g3.5%

Sugars 0.7 g

Protein 11 g22.8%

Vitamin A 23.8% Vitamin C 22.3%

Calcium 13.5% Iron 4%

*Based on a 2000 Calorie diet


Oyster Pan Roast Recipe