Oyster Stew I

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Description[edit]

Makes 4 x ½ cup servings.

Ingredients[edit]

Procedures[edit]

  1. Combine the oysters, oyster liquor, and butter in a skillet.
  2. Cook until the edges of the oysters curl.
  3. Add the milk. Heat just to boiling.
  4. Sprinkle with the cayenne pepper, ladle into hot bowls. Garnish with chopped fresh parsley if desired.

Nutrition[edit]

Per serving:

  • calories - 154 | carbohydrates - 10 g | protein - 14 g | fat ~7 g | sodium - 184 mg | potassium - 337 mg | cholesterol - 65 mg
  • Exchanges = 1 lean meat, 1 milk, 1 fat

References[edit]