Chesapeake Bay Oyster Pan Roast
Ingredients
| 3 dozen Chesapeake bay select oysters | ||
| 3 tbs unsalted butter | ||
| 1 large shallot, diced | ||
| 2 cloves garlic, minced | ||
| 1/2 cup dry white wine | ||
| 1 cup oyster liquor or 1 bottle clam juice | ||
| 3 tbs chili sauce | ||
| 1 tbs Worcestershire sauce | ||
| 1 cup heavy cream | ||
| kosher salt and black pepper to taste | ||
| 1 tbs fresh thyme, chopped | ||
| Tabasco sauce, optional |
- Melt 2 tbs of the butter in a large saucepan over medium-low heat.
- Stir in the shallot and garlic and saute for 5-8 minutes, taking care not to burn the garlic.
- Add the wine and increase the heat to medium and cook for 10-12 minutes or until wine has reduced by half.
- Stir in the clam juice or oyster liquor, and cook until the mixture begins to bubble and reduces slightly.
- Add the chili sauce, Worcestershire sauce and cream and stir well to combine. Cook for 2-3 minutes.
- Add the oysters and stir to coat, cooking for another 2 minutes.
- Add the thyme, and the remaining tbs of butter, mix to combine well.
- Taste for seasoning, then season with salt and pepper if desired.
- Serve with crusty baguette slices.
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