Nutritional Info

Nutrition Facts

Serving Size 1 (108g)

Calories 184
Calories from Fat 128 (69%)
Amount Per Serving %DIV
Total Fat 14.2g 22%
Saturated Fat 8.7g 44%
Monounsaturated Fat 4.3g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 48.4mg 16%
Sodium 121.8mg 5%
Potassium 176.2mg 4%
Total Carbohydrate 7.2g 2%
Dietary Fiber 0.4g 2%
Sugars 0.6g
Protein 5.5g 11%

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Recipe Description
A stew-like dish, made with oysters and served over toast. Great for a cold and rainy day.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  butter
1/3 Cup(c)  shallots, finely chopped
1/2   paprika
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  celery salt (optional)
2 Cup(c)  half and half
1/4 Cup(c)  dry white wine
1 Tablespoon(T)  tomato paste
1 Teaspoon(t)  worcestershire sauce
1 Pint(pt)  oysters with their liquid, shucked
2 Tablespoon(T)  fresh parsley, chopped
6 Dash(ds)  hot pepper sauce, or to taste
6 Slice(sli)  firm white bread, toasted and cut on diagonal in half


In 3 quart saucepan, melt butter over medium heat. Add shallots, paprika, salt and celery salt, if using. Cook, stirring, 3 minutes. Increase heat to high and add wine. Boil until liquid has evaporated, about 3 minutes. Reduce heat to medium. Stir in half and half, tomato paste, and Worcestershire. Heat to boiling. Add oysters with their liquid, 1 tablespoon parsley, and hot pepper sauce. Cook just until edges of oysters begin to curl, 3 to 4 minutes. To serve, place the toast slices in 6 shallow soup bowls, top with oyster mixture and sprinkle with remaining 1 tablespoon parsley.

Additional notes

Variation: Prepare as directed, but substitute 1 pound bay or sea scallops for oysters. If scallops are large, cut in half or into quarters.

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