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Oyster Stew

Fondue.Chef's picture
Ingredients
  Canned oysters 12 Ounce (1 Can, Fresh / Frozen, Defrosted)
  Salt 1 Teaspoon
  Celery salt 1 Teaspoon
  Pepper 1 Dash
  Milk 2 Cup (32 tbs)
  Half and half 2 Cup (32 tbs)
  Butter/Margarine 2 Tablespoon
  Paprika 1⁄8 Teaspoon
  Finely chopped parsley 1 Teaspoon
Directions

Pour oysters and liquor into blazer pan of chafing dish.
Add salt, celery salt, and pepper.
Heat over direct high flame until edges of oysters curl slightly.
Reduce flame.
Add milk, half and half, and butter or margarine; heat to serving temperature.
Sprinkle with paprika and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Party

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1540 Calories from Fat 998

% Daily Value*

Total Fat 113 g173.6%

Saturated Fat 61.5 g307.5%

Trans Fat 0 g

Cholesterol 468.8 mg156.3%

Sodium 5063.2 mg211%

Total Carbohydrates 63 g21.1%

Dietary Fiber 6.4 g25.6%

Sugars 24.7 g

Protein 71 g142.8%

Vitamin A 73.5% Vitamin C 19.1%

Calcium 103.5% Iron 5.3%

*Based on a 2000 Calorie diet

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Oyster Stew Recipe