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Oyster Stew

the.instructor's picture
Ingredients
  Shucked oysters 12 Ounce (Two Jars, 12 Ounce Each)
  Butter/Margarine 6 Tablespoon
  Whipping cream 4 Cup (64 tbs)
  Fat free chicken broth 4 Cup (64 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1. Pour oysters and juices into a 5- to 6-quart pan; with kitchen shears, snip oysters into 1-inch chunks. Add butter, cream, and broth. Stir often over medium-high heat until steaming, 10 to 15 minutes. Add parsley and salt and pepper to taste.
2. Ladle into bowls or cups.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Butter

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