Oyster Stew

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By: Andrew Chase

This traditional Canadian east coast and New England treat is as rich as a stew, but it's really a soup. Serve with little oyster crackers.

Ingredients

2 tbsp (30 mL) butter

1 tbsp (15 mL) minced shallot

Half clove garlic, minced

1-1/2 cups (375 mL) 18% cream

Pinch each white pepper and nutmeg

12 to 18 shucked oysters with juices

1 tbsp (15 mL) chopped chives

Preparation

In saucepan, melt butter over medium-low heat; cook shallot and garlic until soft, about 5 minutes. Add cream, pepper and nutmeg; bring to low simmer.

Add oysters and juices; reduce heat to low. Cook, without simmering, until edges of oysters curl, 1 to 2 minutes. Transfer to bowls and sprinkle with chives.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	244
Protein	5 g
Fat (total)	23 g
Sat. Fat	14 g
Carbohydrate	6 g
Cholesterol	83 mg
Sodium	170 mg
Calcium	10 % RDI
Iron	18 % RDI
Vitamin A	19 % RDI
Vitamin C	3 % RDI
Folate	4 % RDI

Also in this menu:

Food for lovers

Source

Homemakers Magazine: Feb./Mar. 2006

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