• Servings 6
  • Prep 10 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Chesapeake Bay Oyster Pan Roast


  • 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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