My first experience with this dish was in Las Vegas, Nevada at a small casino hotel that had a popular 24-hour oyster bar. The line stretched around the building for a taste of the oyster pan roast. Not quite what the names implies, oyster pan roast is a stove top dish made from briny oysters and a rich tomato base. It’s simple to prepare and a refreshing way to imbibe these tasty shellfish.

Shucked jarred oysters are ideal for this dish. Jarred oysters come in three different size, small medium and large. I like to use medium and large sizes for this recipe. They are impressive looking when plated, are ideal for cooking z9versus enjoying raw) and are less expensive than the in-shell variety. They come 5-6 to a jar and cost around $9. Canned oysters should not be used for this as the shellfish needs to be raw for this recipe to work.

This dish comes together very quickly so make sure you have all of your ingredients chopped, diced and ready to go. Serve this dish straight up or with crusty french bread, steamed rice or even spaghetti. My husband likes toasted sourdough bread.

Ingredients

Serves 2

• 1 tablespoon ghee (clarified butter)
• 2 celery stalks, minced
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 tablespoon cayenne pepper
• 1 teaspoon cumin
• 1 28-ounce can crushed tomatoes
• 2 scallion, green part only, chopped fine
• 1 tablespoon dried herbs
• ½ cup water or clam juice, more as needed
• 1 16-ounce jar shucked oysters or 10-12 large oysters
• Heavy cream or half & half (optional)
• Sea salt and freshly cracked black pepper to taste.
• Serving suggestions: Steamed rice, toasted French bread, hot sauce

Directions

In a large skillet over medium high heat add the ghee, celery, onion, and garlic. Cook until fragrant and the aromatics soften. Add the cayenne pepper and cumin and cook until fragrant, careful not to burn the spices.

Pour in the crushed tomatoes, scallion, dried herbs and water or clam juice. Stir to combine and bring to a simmer. Taste for seasoning and adjust with salt and pepper as needed. Simmer for 4-5 minutes until the sauce reduces and thickens slightly.  Add the oysters and the liquor from the jar and gently stir to incorporate them into the tomato sauce.  Simmer until the oysters are firm, about 3 minutes. Serve immediately with steamed rice or toasted French bread and hot sauce.