Classic Oyster Stew (healthier version)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 347.3
- Total Fat: 27.8 g
- Cholesterol: 94.1 mg
- Sodium: 182.0 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 0.3 g
- Protein: 10.4 g
View full nutritional breakdown of Classic Oyster Stew (healthier version) calories by ingredient
Introduction
I decided to make this without butter, substituting olive oil instead, and it turned out really good! I decided to make this without butter, substituting olive oil instead, and it turned out really good!Number of Servings: 8
Ingredients
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3 oz shucked oysters, undrained, about 1 lb
2 c. 2% milk
2 c. nonfat milk
2 c. light whipping cream
4 T. Olive oil
1 C finely chopped yellow onion
1 finely chopped celery stalk
3 T. all purpose flour
Freshly ground black pepper
Cayenne pepper
Snipped fresh Italian Parsley
Tips
I used canned oysters, reserving the juice. It's much easier and quicker than buying and shucking oysters!
Directions
1. Drain oysters, reserving liquor. Inspect and remove any shell. Set both aside.
2. In medium saucepan heat milk and cream just to simmering; keep warm.
3. In Dutch oven heat 2 T Olive oil over medium heat. Add onion, celery, stirring well to coat. Cook slowly, about 10 min, stirring often until onion is tender and translucent. Sprinkle flour over vegetable mixture. Cook another 2 min, stirring well to blend in flour. Slowly whisk in hot milk and cream; bring mixture back to a low simmer, stirring occasionally.
4. In a 12" nonstick skillet heat 2 T Olive oil over medium heat until hot. Add drained oysters in a single layer. Sprinkle with a few grinds of black pepper. Cook just until oysters begin to curl around edges and gills are slightly exposed. Transfer oysters to the milk mixture. Turn off heat.
5. Add oyster liquor to hot skillet. Cook 2-3 min, until comes to boil; immediately transfer to stew in Dutch oven; stir. Sprinkle with cayenne and stir. Cover and let stand for 10 min. Sprinkle servings with parsley if desired.
Serving Size: 8-1 C. servings
Number of Servings: 8
Recipe submitted by SparkPeople user GZELLEFRO.
2. In medium saucepan heat milk and cream just to simmering; keep warm.
3. In Dutch oven heat 2 T Olive oil over medium heat. Add onion, celery, stirring well to coat. Cook slowly, about 10 min, stirring often until onion is tender and translucent. Sprinkle flour over vegetable mixture. Cook another 2 min, stirring well to blend in flour. Slowly whisk in hot milk and cream; bring mixture back to a low simmer, stirring occasionally.
4. In a 12" nonstick skillet heat 2 T Olive oil over medium heat until hot. Add drained oysters in a single layer. Sprinkle with a few grinds of black pepper. Cook just until oysters begin to curl around edges and gills are slightly exposed. Transfer oysters to the milk mixture. Turn off heat.
5. Add oyster liquor to hot skillet. Cook 2-3 min, until comes to boil; immediately transfer to stew in Dutch oven; stir. Sprinkle with cayenne and stir. Cover and let stand for 10 min. Sprinkle servings with parsley if desired.
Serving Size: 8-1 C. servings
Number of Servings: 8
Recipe submitted by SparkPeople user GZELLEFRO.