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Oyster Stew I

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 cup milk
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1 cup light cream (half&half)
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1 pint oysters
shucked, do not drain
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2 tablespoons butter
or margarine
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¼ teaspoon salt
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¼ teaspoon celery salt
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1 pinch black pepper
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1 pinch paprika
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Ingredients

Amount Measure Ingredient Features
237 ml milk
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237 ml light cream (half&half)
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473 ml oysters
shucked, do not drain
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3E+1 ml butter
or margarine
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1.3 ml salt
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1.3 ml celery salt
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1 pinch black pepper
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1 pinch paprika
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Directions

Heat 4 soup bowls.

Scald the milk and cream in a large heavy saucepan over moderately high heat.

Drain the oyster liquor into a separate saucepan and bring to a boil.

Spoon 2 tablespoons of the hot liquor into a third sauce- pan, add the oysters and butter, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle.

Add the oysters at once to the hot milk mixture, mix in the hot oyster liquor, salt, celery salt, pepper and paprika.

Ladle into the heated bowls and serve piping hot with oyster crackers.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 19784% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 384mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 14% Vitamin C 1%
Calcium 13% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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