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Restaurants›Toucan Charlie's Buffet & Grille›Classic Oyster Pan Roast Recipe

Classic Oyster Pan Roast Recipe

Name: Toucan Charlie's Buffet & Grilles Classic Oyster Pan Roast Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 count fresh oysters in half-shell or shucked (reserve liquor); 3 tbs unsalted butter (for finishing); 2 tbs fresh parsley, chopped; 1 tbs fresh lemon juice; 1 tsp freshly ground black pepper; 0.5 tsp salt; 3 tbs unsalted butter; 1 tbs olive oil; 1 cup yellow onion, finely diced; 0.5 cup celery, finely diced; 0.5 cup green bell pepper, finely diced; 3 clove garlic, minced; 2 tbs tomato paste; 14 oz canned crushed tomatoes; 1 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc); 1 cup low-sodium chicken stock or clam juice; 0.75 cup heavy cream; 1 tsp Worcestershire sauce; 0.5 tsp hot sauce (e.g., Tabasco); 1 tsp old bay seasoning or seafood seasoning; 0.5 tsp smoked paprika; 1 count bay leaf; 1.5 tbs all-purpose flour (for roux/slurry); 2 tbs cold water (for slurry); 4 servings crusty bread or steamed rice (for serving)

Inspired by Toucan Charlie's Buffet & Grille

Time45m

Serves4

Seafood simmered with wine and tomato cream in our unique exhibition-style stew kettles.

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Ingredients

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Oysters & finish

24 count fresh oysters in half-shell or shucked (reserve liquor)

3 tbs unsalted butter (for finishing)

2 tbs Fresh parsley, chopped

1 tbs fresh lemon juice

1 tsp freshly ground black pepper

1/2 tsp Celtic sea salt

Aromatics & vegetable base

3 tbs Unsalted butter

1 tbs olive oil

1 cup yellow onion, finely diced

1/2 cup celery, finely diced

1/2 cup green bell pepper, finely diced

3 clove Garlic, minced

2 tbs tomato paste

14 oz canned crushed tomatoes

Liquid & seasoning

1 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

1 cup low-sodium chicken stock or clam juice

3/4 cup Heavy cream

1 tsp Original Worcestershire Sauce

1/2 tsp hot sauce (e.g., Tabasco)

1 tsp old bay seasoning or seafood seasoning

1/2 tsp Smoked paprika

1 count bay leaf

Thickener & optional

1 1/2 tbs all-purpose flour (for roux/slurry)

2 tbs cold water (for slurry)

4 servings crusty bread or steamed rice (for serving)

Method

Oysters & finish

Prepare oysters

If using in-shell oysters, shuck them and reserve their liquor. If using shucked oysters, drain but reserve liquor. Keep oysters chilled until ready to add.

When stew is finished simmering, gently add oysters and any reserved liquor to the pot and simmer very gently 2–3 minutes just until edges begin to curl — do not overcook.

Turn heat to low. Stir in 3 tablespoons unsalted butter, 1 tablespoon lemon juice, chopped parsley, salt and black pepper. Taste and adjust seasoning. Keep warm (do not boil) while plating.

Aromatics & vegetable base

In a wide heavy-bottomed pot or Dutch oven set over medium heat, melt 3 tablespoons butter with 1 tablespoon olive oil until foaming but not browned.

Add the diced onion, celery and green pepper. Sweat gently, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, then stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize the paste and remove raw flavor.

Add the crushed tomatoes, stir to combine, and bring the mixture to a gentle simmer.

Liquid & seasoning

Pour in 1 cup dry white wine to deglaze the pot, scraping any browned bits from the bottom. Simmer 2–3 minutes to reduce slightly.

Add 1 cup chicken stock or clam juice, Worcestershire sauce, hot sauce, Old Bay, smoked paprika and the bay leaf. Stir, bring to a gentle simmer and cook uncovered 8–10 minutes to marry flavors.

Reduce heat to low and stir in 0.75 cup heavy cream. Heat gently until warmed through — do not allow to boil vigorously after adding cream or oysters.

Thickener & optional

If you prefer a slightly thicker stew, make a slurry: whisk 1.5 tablespoons all-purpose flour with 2 tablespoons cold water until smooth. Slowly whisk a small amount of the hot stew liquid into the slurry to temper, then stir the slurry back into the pot and simmer 2–3 minutes until slightly thickened.

Taste and adjust seasoning with additional salt, pepper, lemon or hot sauce as desired. Remove and discard bay leaf before serving.

Serve the oyster pan roast immediately with crusty bread or over steamed rice. Spoon oysters and tomato-cream broth into warmed bowls and garnish with extra parsley and a lemon wedge if desired.