Author Notes
Two things Thomas Downing was famous for were pickled oysters and his oyster pan roast. So essentially, we just made a simple straightforward oyster pan roast recipe: chili sauce (like Heinz), Worcestershire, white wine and shallots, some cream. It’s to showcase the story and this man who’s done so much, not just for fishing culture, but also for black culture.
Featured In: An Oyster Pan Roast That Tastes Like Sweet Home (in Washington, DC) —Food52
Ingredients
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2 tablespoons
unsalted butter, plus more as needed
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12
oysters, shucked and liquor reserved
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1 tablespoon
finely minced shallot
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1/3 cup
(80 ml) dry white wine
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1 tablespoon
Worcestershire sauce
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2 teaspoons
Tabasco sauce
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2 tablespoons
chili sauce (like Heinz)
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1/2 cup
(120 ml) heavy cream
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Salt, to taste
Directions
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In a sauté pan over medium-high heat, melt 1 tablespoon of the butter. Add the oysters and sauté until the oysters begin to plump up on both sides and are halfway cooked, about 2 minutes each side. Pull the oysters out of the pan and set aside.
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Using the same pan and adding more butter if needed, sweat the shallot until translucent, about 5 minutes. Add the white wine and stir to deglaze the pan. Simmer to reduce the liquid by half, about 2 minutes.
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Add the oyster liquor, Worcestershire sauce, Tabasco, chili sauce, and cream. Bring to a simmer and let the sauce reduce by half, about 5 minutes.
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Add the oysters to the sauce and remove the pan from the heat (the oysters will finish cooking in the hot sauce). Stir in the remaining 1 tablespoon butter and season with salt as needed. Serve right away.
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