Oyster Stew Recipe


Nutrition

Cal/Serving: 407
Daily Value: 20%
Servings: 4

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat36g55%
Saturated21g107%
Trans0g0%
Carbs9g3%
Fiber0g0%
Sugars0g0%
Protein13g26%
Cholesterol165mg55%
Sodium167mg7%
Calcium90mg9%
Magnesium33mg8%
Potassium288mg8%
Iron6mg33%
Zinc19mg128%
Vitamin A1502IU30%
Vitamin C10mg16%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg22%
Niacin (B3)2mg12%
Vitamin B60mg4%
Folic Acid (B9)15µg4%
Vitamin B1218µg307%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K3µg4%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Nan Lyons


Shucked Oysters
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This simple but incredibly rich dish can be modified to your own taste by adding more oysters or Tabasco sauce. Indulge yourself by purchasing oysters that have already been shucked.

2.884615
Ratings104

INGREDIENTS

  • 3/4 cup half-and-half
  • 3/4 cup heavy cream
  • 1 pound oysters, shucked, liquor reserved
  • 5 dashes Tabasco sauce, or to taste
  • Salt and white pepper, to taste
  • 4 tablespoons butter
  • Paprika, to taste
  • Buttered toast or oyster crackers, for serving

DIRECTIONS

In a saucepan, combine the half-and-half, heavy cream, and oyster liquor and heat over medium-low heat. (If there is more than a cup of liquor, you may not want to use all of it. Start with a cup and then add to taste.) Add Tabasco, salt, and pepper, to taste.

When cream is very hot, but not simmering, add the oysters. They will cook very quickly; they are done when the edges have begun to curl. Remove from heat.

Set out 4 bowls and place 1 tablespoon of the butter in each bowl before serving. Ladle equal amounts of oysters and broth into each bowl. Season with paprika, to taste. Serve with buttered toast or oyster crackers.

Recipe Details

Adapted from Gluttony: More Is Moreby Nan Lyons (Red Rock Press, 2006)

Servings: 4
Cuisine: American

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