Oysters Stew
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
milk
|
|
| 2 | cups |
light cream (half&half)
|
|
| 1 ½ | pints |
oysters
shucked, with juice |
*
|
| ⅓ | cup |
butter
|
|
| 2 | teaspoons |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | pinch |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
milk
|
|
| 473 | ml |
light cream (half&half)
|
|
| 7.1E+2 | ml |
oysters
shucked, with juice |
*
|
| 79 | ml |
butter
|
|
| 1E+1 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 1 | pinch |
nutmeg
|
*
|
Directions
Scald the milk and cream in a saucepan; keep hot.
Examine the oysters for bits of shell.
Drain, strain and reserve the juice.
Melt the butter in saucepan and add oysters and juice.
Cook until the edges of the oysters begin to ruffle.
Add oysters and liquid to scalded milk. Add seasonings.
Serve at once in soup dishes.
