Oyster Pan Roast Recipe

Shuck and reserve liquor

If not already shucked, carefully shuck oysters and collect any liquor into a bowl. Strain the liquor through a fine mesh sieve or coffee filter to remove grit. Measure out approximately 1/4–1/2 cup of strained liquor to use (use remaining liquor to add to stock if desired). Pat oysters dry lightly with paper towel and keep chilled until ready.

In a measuring cup, combine the dry white wine and fish/clam stock. Set aside near the stove.

Heat a large heavy skillet (preferably cast-iron or stainless steel) over medium heat. Add olive oil and 3 tablespoons unsalted butter. When butter foams, add the minced shallots and saute until translucent (about 2–3 minutes), stirring frequently so they do not brown.

Add the minced garlic and chopped thyme and cook for 30–45 seconds until fragrant. Sprinkle the tablespoon of flour over the aromatics and stir for 1 minute to cook the raw flour taste, forming a light roux with the fat.

Turn heat to medium-high. Pour in the white wine-stock mixture while stirring or scraping the bottom of the pan to deglaze and lift any brown bits. Let the mixture come to a gentle simmer and reduce by about one-third (3–5 minutes).

Stir in the heavy cream and bring back to a gentle simmer. Reduce heat to medium-low and simmer uncovered until sauce slightly thickens and coats the back of a spoon, approximately 4–6 minutes. Taste and season with 1 tsp salt, 1 tsp freshly ground black pepper, and the optional 1 tsp Creole seasoning if using.

Increase heat to medium. Add the oysters (and any reserved small amount of strained liquor) to the simmering cream sauce in a single layer if possible. Cook just until the edges of the oysters start to curl and they are plump and opaque, 2–3 minutes. Do not overcook; oysters will become tough if left too long.

Turn off the heat and whisk in the remaining 3 tablespoons of cold unsalted butter, a few pieces at a time, to enrich and slightly thicken the sauce (mounting the sauce). This yields a glossy finish.

Adjust seasoning to taste. Stir in half of the chopped parsley and remove from heat.

Spoon oysters and sauce into warmed shallow bowls or a skillet for family-style service. Garnish with the remaining parsley and serve with lemon wedges on the side for squeezing.

Offer crusty bread or grilled Texas toast alongside to soak up the rich sauce. Recommend serving immediately while hot.