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Oyster Soup of the Tribes From the N.E. Coast

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Submitted by gret

YIELD

8 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

2 2
DOZEN DOZEN OYSTERS
shucked, with juice *
¼ 59
CUP ML BUTTER
2 473
CUPS ML MILK
¼ 59
CUP ML CORNMEAL
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER

Directions

Place the oysters, oyster juice and butter in a large saucepan.

Mix ¼ cup of milk with the cornmeal then stir in the rest of the milk and add to the oysters.

Heat very gently, stirring for about 25 minutes.

Season with salt and pepper and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 190 67% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 429mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 0%
Calcium 15% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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