Oyster pan roast

Time 30 minutes
Yields Serves 4
Oyster pan roast

Place one slice of the buttered toast in each of four shallow soup bowls and set aside in a warm spot.


Lift the oysters out of their liquor and set aside. Combine the liquor with the cream, Worcestershire sauce, mustard and Old Bay in a small saucepan and mix well. Bring just to a simmer over medium-high heat, then remove from the heat and keep warm.


Melt the butter in a large skillet over medium heat. Add the oysters and cook just until the edges start to curl, just a couple minutes. Pour the warm cream mixture over them and cook, stirring constantly, until the oysters plump up, about 5 minutes.


Using a slotted spoon, divide the oysters among the four prepared bowls, laying them over and around the toast. Raise the heat and cook the liquid until it thickens slightly. Pour over the oysters. Dust lightly with paprika and serve at once.

You can purchase freshly shucked oysters in their liquor at Whole Foods, Bristol Farms, Santa Monica Seafood and Fish King. Alternatively, you can shuck oysters yourself: Hold the oyster firmly in one towel-wrapped hand. With your other hand, wedge the tip of an oyster knife into the hinge of the oyster and twist the knife to pop the hinge and loosen the shell. Push the knife into the shell and twist to separate, careful not to spill any of the liquor while opening.

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