Oyster Pan Roast

Instructions

1. Begin by straining the reserved oyster liquor through a fine-mesh sieve to remove any grit. Set aside the liquor along with the shucked oysters.

2. In a large saucepan over medium heat, melt the butter. Once melted, sprinkle the flour over the butter, stirring constantly to create a roux. Cook the roux for about 2 minutes, until it turns a light golden color.

3. Slowly pour in the milk while whisking constantly to avoid lumps. Add the heavy cream and the reserved oyster liquor, continuing to whisk until the mixture is smooth.

4. Stir in the chicken broth, Worcestershire sauce, hot sauce, salt, and pepper. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld together.

5. Gently add the shucked oysters to the pan, stirring them into the creamy mixture. Cook for an additional 5 minutes, or until the oysters are just cooked through. Be careful not to overcook them, as they can become tough.

6. Taste the pan roast and adjust the seasoning if needed with more salt, pepper, or hot sauce according to your preference.

7. To serve, ladle the Oyster Pan Roast into bowls, making sure each portion has a generous amount of oysters and broth. Sprinkle with chopped fresh parsley for a pop of color and added freshness.

8. Serve the Oyster Pan Roast hot alongside slices of crusty bread for dipping into the luscious broth and enjoying the succulent oysters.