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.







10 min


15 min


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