4 - 6
How to cook Maryland Oyster Skillet-Roast
- 36 large shucked oysters, drained, with oyster liquor reserved for later use
- 1/2 pound butter, melted
- Freshly ground black pepper
- Line bottom of a large heavy skillet with oysters in a single layer. Cook over low heat, turning 2 to 3 times carefully with tongs, until oysters brown a little and the edges just begin to curl.
- Pour off or spoon any oyster liquor, as it collects, from skillet, and add to drained liquor.
- Measure out 1/4 cup oyster liquor, and reserve remaining liquor for another use. Stir this liquor with butter in a small heavy saucepan until just sizzling. Remove from heat and pour hot butter mixture in a chafing or other serving dish that will keep oysters warm while being served. Sprinkle oysters with freshly ground black pepper.
- Remove oysters from skillet with tongs and arrange in hot butter in the serving dish.
- Oysters may be spooned on toast points or served on small squares of toast.
The Maryland Oyster Skillet-Roast recipe easy to prepare and so good!
This recipe for Maryland Oyster Skillet-Roast serves/makes: 4 - 6
The Maryland Oyster Skillet-Roast recipe is adopted from The Chesapeake Bay Fish & Fowl Cookbook by Joan & Joe Foley.
Main Ingredient: Oysters
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed