Oyster Pan Roast

Oyster Pan Roast
Photo by Howard L. Puckett

Ingredients

  • ¼ cup fine, dry breadcrumbs
  • 1/8 teaspoon freshly ground black pepper
  • 1 small shallot, chopped (about 1 tablespoon)
  • ¼ teaspoon salt, divided
  • Chopped fresh parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • 4 (2-inch-thick) slices French bread
  • + 6 more ingredients
    • 1/8 teaspoon ground white pepper
    • 1 tablespoon butter, softened
    • 2 cups heavy whipping cream
    • 20 select oysters, rinsed and drained
    • 4 fresh rosemary sprigs
    • 1 tablespoon chopped fresh rosemary

Combine breadcrumbs and cheese in a small bowl; set aside. Spread butter on 1 side of each bread slice. Combine 1/8 teaspoon salt and black pepper; sprinkle over butter. Place bread slices, buttered side up, on a baking sheet. Bake at 350° for 15 minutes or until lightly browned and crisp. Set as...

View full recipe at My Recipes

Comments

Variations on Oyster Pan Roast

  • Oyster Pan Roast
    • 1 T butter
    • 1/2 c clam broth or juice
    • 1/2 T Worcestershire sauce
    • 1/4 t celery salt
    • 10 shucked oysters with juice
    • +4 other ingredients
  • Oyster Pan Roast
    • 1/2 cup heavy cream
    • 16 freshly shucked oysters
    • 2 tablespoons dry white wine
    • 1/4 cup unsalted butter
    • 1/2 cup liquor
    • 1/4 teaspoon celery salt
    • +3 other ingredients

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