Oysters in the Big Apple

by Charlie ~ February 20th, 2009. Filed under: East Coast Recipes, Shellfish | Print Print

Sir Charles of Lobsterville checking in€¦

I know I sound like a country bumpkin but I do like to travel. Last week I went to New York City with my wife who loves to shop. Me being more food minded managed to squeeze some gastronomic experiences into the mix. Pastrami sandwich at the Carnegie Deli, good New York bagels€¦The height of my culinary treats was lunch at the Grand Central Oyster Bar. Located on the lower level of the recently renovated Grand Central Station this icon of New York cuisine lived up to its reputation.


One of the Signature dishes at the venerable Grand Central Oyster Bar is a seafood pan roast. Unlike the 94 €“ year-old restaurants’s seafood stews €“ the roasts contain a slice of bread and a shot of chili sauce that gives them a pale orange color and jazzier flavor. The menu offers a choice of oyster, cherrystone clam, Ipswich clam, shrimp, lobster or scallop pan roasts, or a combination, with all of the preceding awash in cream.

I opted for the combination pan roast and washed it down with a nice glass of French chardonnay (Pouilly Fuisse). Take a look at their cool spot “below sea level at grand central station”. Grand Central Oyster Bar.

Here is a recipe for a oyster pan roast but any seafood will work, whether cooked (lobster,crab), just-shucked (clams,oysters) or shelled (shrimp,mussels). And any variety of any of those types will do fine €“ just buy what looks best or order from us @ East Coast Gourmet. www.eastcoastgourmet.com

Pan roasts have an added attraction for New Year’s Eve. They go well with with the classic elixirs of the night €“ martinis or Champagne. Totally attuned to this out-with-the old, in-with-the new holiday, pan roasts are seductively retro.

Oyster Pan Roast

Total time : 30 minutes

Servings : 4

4 thick slices good white bread, lightly toasted
3 dozen freshly shucked oysters with their liquor
2 cups heavy cream
2 tablespoons Heinz Chile Sauce
1 tablespoon Worcestershire sauce
1 ½ tablespoon coarse grain mustard (Creole or Pommery)
½ teaspoon Old Bay seasoning
4 tablespoons unsalted butter
Spanish smoked paprika for garnish (or chives)

Combine the oyster liquor with the cream, Heinz Chili sauce, Worcestershire sauce, mustard and Old Bay in a small saucepan. Bring to a simmer and remove from heat. Melt the butter in a large skillet. Add the oysters and cook just until the edges start to curl, just a couple of minutes. Pour the warm cream mixture over them and cook, stirring constantly, until the oysters plump up, about 5 minutes. Place the toasted bread slices in individual bowls. Using a slotted spoon, divide the oysters among the four bowls. Raise the heat and cook the liquid until it thickens slightly. Pour over the oysters. Dust lightly with paprika (or chives) and serve.

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