Chef Harold Marmulstein’s Recipe for Oyster Pan Roast
Executive Chef, Harold Marmulstein’s (Salty Sow) family loves to prepare seafood during the holiday season. Enjoy this oyster pan roast dish savoring the spicy, tangy flavor. He says, “It’s an impressive dish for holiday guests.”
Oyster Pan Roast
Ingredients:
- 12 fresh oysters in the shell
- 1 & ½ cups of heavy cream
- 1-2 tablespoons of Worcestershire sauce
- A few drops of Tabasco sauce
- 2 tablespoons of chili sauce
- Juice of a half a lemon to taste
- ¼ cup of old bay seasoning
- Salt and Pepper to taste
- Butter, room temperature
Directions:
- Shuck oysters, saving all the liquid from them and discarding any of the shell fragments
- In a skillet or sauce pan, add the cream, Worcestershire, Tobacco, chili sauce and any of the oyster liquid and bring it to a simmer
- Add oysters and cook for 2-3 minutes or until the edges are curled
- Add lemon juice and check seasoning
- Place 3-6 oysters in a hot shallow soup bowl and top with broth, place a pat of room temperature butter on top and lightly sprinkle with old bay seasoning
Yields: 2-4
Learn more about Salty Sow at saltysow.com.
About the Author - Amy Martin
Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.
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