CREAMED OYSTERS
4 servings
New Yorkers may know this dish as an oyster pan roast, never mind that they are gently poached. If the shucked oysters you buy are not packed with much of their liquor, add ½ cup clam juice. To soak up every drop of sauce, place a slice of toast in each bowl before adding the oysters.
Drain and reserve the liquor from:
- 1 pint oysters (about 16 large oysters), shucked
Set the oysters aside and pour the liquor through a fine-mesh sieve into a medium saucepan. Add and bring to a simmer over medium-high heat:
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- ½ teaspoon salt or celery salt
- ¼ teaspoon sweet paprika or cayenne pepper
- (1 teaspoon curry powder)
Add the oysters and heat through, 1 to 2 minutes; do not allow the sauce to boil. Transfer the oysters to serving bowls with a slotted spoon. If desired, season the sauce with any combination of the following:
- (2 tablespoons mild, tomato-based chili sauce)
- (1 teaspoon lemon juice)
- (½ teaspoon Worcestershire sauce)
Divide the sauce among the bowls and serve at once with:
- Hot buttered toast
Sprinkle generously with:
- Chopped parsley