Full flavor oyster stew.
In a large pot, cook the bacon until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels and set aside. Discard all but 1 tablespoon of fat from the pan.
To the fat remaining in the pan, add the butter and melt over medium heat. Add the onions and celery and cook gently, stirring, until soft, about 5 minutes. Add the green onions, garlic, salt, white pepper, cayenne, and thyme and cook, stirring, for 1 minute. Add the flour and cook, stirring, to make a light roux, about 3 minutes.
Add the wine and cook for 1 minute. Add the reserved oyster liquor and milk and bring to a boil. Reduce the heat and simmer until the liquid thickens, about 4 minutes. Add the oysters and parsley and simmer until the oysters start to curl, about 3 minutes.
Stir in the cream and reserved bacon and cook for 1 minute. Remove from the heat and adjust the seasoning, to taste. Serve hot with French bread.
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Serving Size: 1 recipe (1520g) | ||
Recipe Makes: 1 | ||
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Calories: 2281 | ||
Calories from Fat: 1483 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 164.7g | 220 % | |
Saturated Fat 95.6g | 478 % | |
Monounsaturated Fat 40.8g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 946.4mg | 291 % | |
Sodium 3049.4mg | 105 % | |
Potassium 2351.8mg | 62 % | |
Total Carbohydrate 111.5g | 33 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 104.9g | ||
Protein 88.4g | 126 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2281
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