grand central oyster bar's oyster pan roast
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International and American visitors, commuters and city-slickers have all been flocking to the Grand Central Oyster Bar (www.oysterbarny.com) to slurp down “a dozen on the half shell” for more than a century, and with good reason. With more than two dozen varieties on the menu daily, bivalve lovers have a veritable smorgasbord from which to choose. But it doesn’t stop there! A wide array of cooked oysters – from the world renowned pan roast and stew to broiled, roasted and fried renditions – are on the bivalve hit brigade.
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yield
1 person
prep time
20 Min
cook time
10 Min
method
Stove Top
Ingredients For grand central oyster bar's oyster pan roast
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1/4 cclam juice
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1 Tbspunsalted butter
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1/2 tspworcestershire sauce
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1/4 tspcelery salt
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1/4 tspsweet hungarian paprika
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6extra-select or large east coast oysters, shucked, with their liqour
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3 Tbspheinz chili sauce
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1 slicewhite bread, toasted
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oyster crackers
How To Make grand central oyster bar's oyster pan roast
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1Put the clam juice, butter, Worcestershire, celery salt, and paprika in a medium heavy saucepan over high heat. When the butter melts, add the oysters and their liquor and cook, stirring, until the oysters become plump and the edges begin to ruffle, about 45 seconds. Stir in the chili sauce and half-and-half and cook, stirring often, until it is just coming to a boil, about 3 minutes.
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2Put the toast into a warmed soup plate and pour in the pan roast. Garnish with a shake of paprika and serve immediately, with oyster crackers.
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