Oyster Stew Recipe

Shucked Oysters
Stock.XCHNG/ngould

Ingredients

  • 3/4 cups  half-and-half
  • 3/4 cups  heavy cream
  • 1 pound  oysters, shucked, liquor reserved
  • 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

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.

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.

Nutrition

Calories per serving:

407 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:

20%

Servings:

4
  • Fat 36g 55%
  • Carbs 9g 3%
  • Saturated 21g 107%
  • Fiber 0g 0%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 10g
  • Polyunsaturated 2g
  • Protein 13g 26%
  • Cholesterol 165mg 55%
  • Sodium 167mg 7%
  • Calcium 90mg 9%
  • Magnesium 33mg 8%
  • Potassium 288mg 8%
  • Iron 6mg 33%
  • Zinc 19mg 128%
  • Phosphorus 258mg 37%
  • Vitamin A 418µg 46%
  • Vitamin C 10mg 16%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 15µg 4%
  • Vitamin B12 18µg 307%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 3µg 4%
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