Ingredients
6 to 8 large oysters (freshly opened, with their juice)
2 Tbsp. clam juice
2 Tbsp. butter
1 Tbsp. chili sauce
1 tsp. Worcestershire sauce
dash of celery salt
1/2 c. cream
1 slice thick dry toast
1/2 tsp. paprika
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large oval platter — family-style serving, holiday meals, presentation
Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large oval platter — family-style serving, holiday meals, presentation
Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
You're reading one of recipes available free. Full library with Gastronome.
Combine oysters with their liquor (juices), clam juice, 1 tablespoon of the butter, chili sauce, Worcestershire sauce and celery salt in top of double boiler over boiling water. Whisk vigorously (without hurting oysters) for 1 minute until the oysters' petticoats begin to ruffle (edges start to curl). Add cream. Stir over boiling water for 1 minute more. Place toast in wide soup bowl. Pour pan roast over toast. Dot with remaining tablespoon of butter. Sprinkle with paprika. Serve immediately.