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Oyster Stew with Vegetables

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Submitted by wcsal

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 473
PINT ML OYSTERS
shucked *
1 237
CUP ML ONIONS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
chopped
1 1
EACH EACH GARLIC CLOVES
minced
2 30
TABLESPOONS ML MARGARINE
8 231.2
OUNCES ML/G TOMATOES
2 2
EACH EACH POTATOES
peeled, chopped
½ 118
CUP ML OLIVES
sliced *
2 30
TABLESPOONS ML CAPERS
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML MARJORAM
dried, crushed *
⅛ 0.6
TEASPOON ML CINNAMON
1 1
X X CAYENNE PEPPER *

Directions

Toss ingredients into a pot, and cook for about 20 minutes, stirring constantly.

Then let simmer for about an hour to let flavours blend.

Serve.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 155 34% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 793mg 33%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 14%
Sugars g
Protein 6g
Vitamin A 15% • Vitamin C 66%
Calcium 3% • Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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