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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (373g) Recipe makes 8 servings |
||
| Calories 350 | ||
| Calories from Fat 206 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.9g | 35% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 90mg | 30% | |
| Sodium 518mg | 21% | |
| Potassium 570mg | 16% | |
| Total Carbohydrate 17.4g | 5% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.0g | ||
| Protein 18.9g | 37% | |
Ingredients
- 1 quart shucked oyster, with their liquid
- 8 cups milk
- 8 tablespoons margarine, cut into pieces
- 1 teaspoon fresh ground white pepper
- 1/2 teaspoon salt
- paprika
- 2 tablespoons finely chopped fresh parsley
Directions
1
Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.2
Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.3
Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.4
Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.
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Featured Reviews for This Recipe
From: Chef #175106
On Nov 21, 2004
Nice recipe....simple and fast.
The Oyster Stew I make is essentially the same as this recipe. However, I do not add any spices to my stew...don't want anything that will interfere with the delicate flavor of the oyster. 
In fact, I hardly ever even need to add salt since the oysters are freshly shucked and are still in their briny gulf water.
If your arteries don't scream in protest, suggest adding a pint of half and half to enrichen it a bit. Also, consider using butter instead of margarine.
Biloxi resident
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