Restaurant Recipes
Grand Central Oyster Bar Oyster Pan Roast
Yield: 1 serving
Ingredients
- 2 cups clam broth or juice
- 1 tablespoon sweet butter
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire sauce
- 6 extra select shucked oysters with juice
- 2 tablespoons sweet chili sauce
- 2 cups Half-and-Half
- 1 slice white toast
- Pinch sweet Hungarian paprika
- 1 package oyster crackers
Instructions
- In a double boiler with water boiling on high, combine clam juice, butter, celery salt and Worcestershire sauce.
- Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly.
- Add chili sauce and stir well.
- Add Half-and-Half and cook for a few minutes until the cream is hot, but not boiling.
- Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate.
- Using a slotted spoon, transfer oysters over toast in soup plate.
- Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4 inch beneath the rim.
- Garnish with a dash of paprika.
- Serve with 1 package of oyster crackers.