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Light Cream Oyster Stew

Western.Chefs's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Shelled oysters 1 Pint (With Liquor)
  Milk 1 1⁄2 Cup (24 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Ground black pepper/Paprika 1⁄8 Teaspoon
  Chopped parsley 2 Tablespoon
Directions

In the top of a double boiler over boiling water, place the butter, oysters with their liquor, milk, cream, salt and pepper or paprika.
When the oysters float, the butter has melted and the milk and cream are hot, add two tablespoons chopped parsley, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Seafood

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4.165385
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1358 Calories from Fat 928

% Daily Value*

Total Fat 105 g161.6%

Saturated Fat 60.9 g304.6%

Trans Fat 0 g

Cholesterol 528.1 mg176%

Sodium 1677.4 mg69.9%

Total Carbohydrates 47 g15.8%

Dietary Fiber 1.2 g4.6%

Sugars 18.3 g

Protein 60 g120.6%

Vitamin A 135.8% Vitamin C 131.9%

Calcium 56.2% Iron 148.5%

*Based on a 2000 Calorie diet

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Light Cream Oyster Stew Recipe