Oyster Pan Roast With Pepper Croutons Recipe

Name: Oyster Pan Roast With Pepper Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Croutons; 4 cups French bread, cubed into 1-inch cubes; 2 tablespoons extra virgin olive oil; 1/2 teaspoon pepper, coarsely ground; 1/2 teaspoon salt; For the Pan Roast; 1/3 cup shallot, chopped; 1 tablespoon unsalted butter; 2 tablespoons all-purpose flour; 14 ounces canned crushed tomatoes, drained in a sieve; 1/4 teaspoon dried basil; 1/4 teaspoon Tabasco sauce; 1/4 teaspoon paprika; 30 oysters, shucked, reserving the liquor; 2 cups half-and-half; 1 cup milk; fresh parsley, chopped for garnish

Servings: persons

For the Croutons
4 cups French bread, cubed into 1-inch cubes
2 tablespoons extra virgin olive oil
1/2 teaspoon pepper, coarsely ground
1/2 teaspoon salt
For the Pan Roast
1/3 cup shallot, chopped
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
14 ounces canned crushed tomatoes, drained in a sieve
1/4 teaspoon dried basil
1/4 teaspoon Tabasco sauce
1/4 teaspoon paprika
30 oysters, shucked, reserving the liquor
2 cups half-and-half
1 cup milk
fresh parsley, chopped for garnish

1
Make the Croutons: In a saucepan toss the bread cubes with the olive oil, pepper and the salt and toast them in the middle of a preheated 350 F oven, tossing them occasionally, for 15 minutes, or until they are golden.
2
Make the Pan Roast: In a saucepan cook the shallot in the butter over moderately low heat, stirring occasionally, until the shallot is softened. Stir in the flour, tomatoes, basil, Tabasco, paprika and cook the mixture, stirring, for 8 minutes. Add the reserved oyster liquor, strained through a fine sieve to remove any grit, stir in the half and half and the milk and heat the mixture over moderately low heat, stirring and being careful not to let it boil, until it is hot. Add the oysters and salt to taste and heat the pan roast until it is hot, being careful not to let it boil.
3
Divide the pan roast among 6 shallow bowls and garnish with the croutons and parsley.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Croutons, 4 cups French bread, cubed into 1-inch cubes, 2 tablespoons extra virgin olive oil, 1/2 teaspoon pepper, coarsely ground, and more.

Yes, Oyster Pan Roast With Pepper Croutons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster Pan Roast With Pepper Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions