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Name: Lyonnaise Oyster Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/8 ts Nutmeg, ground; 1 pt Oysters, with liquor; 1 c Cream, heavy; 8 oz Cheese shredded; 3 c Bread cubes; 1/4 c Parsley chopped; 1 1/2 lb Leeks; 1 1/2 lb Potatoes; 6 c Water; 2 tb Butter; 1 tb Butter; 1/4 c Vegetable oil

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INGREDIENTS

1/8 ts Nutmeg, ground
1 pt Oysters, with liquor
1 c Cream, heavy
8 oz Cheese ; shredded
3 c Bread ; cubes
1/4 c Parsley ; chopped
1 1/2 lb Leeks
1 1/2 lb Potatoes
6 c Water
2 tb Butter
1 tb Butter
1/4 c Vegetable oil

Servings

INSTRUCTIONS

Gruyere or Swiss are preferred. Trim off root ends and most of green part of leeks. Reserve white part plus a small part of green. Split in half and rinse thoroughly between leaves. Cut leeks lengthwise into thin strips and then crosswise into very small cubes. There should be about 5 cups. Peel potatoes and cut them lengthwise in half. Cut each half crosswise into very thin slices. There should be about 4 cups. Heat butter in a large saucepan and add chopped leek. Cook, stirring often, about 5 minutes. Add potatoes and water and bring to boil. Salt and pepper to taste. Simmer 20 minutes. Drain in colander, reserving liquid and solids. Heat oil and butter in heavy skillet and add bread cubes. Cook, stirring, until cubes are golden brown. Drain in sieve. Process leek and potato solids thoroughly while adding small amounts of reserved cooking liquid. Add only enough liquid to make a fine puree. Combine puree with remaining liquid in saucepan and bring to simmer. Add cream and salt and pepper to taste. Add nutmeg and heat thoroughly. Add oysters with their liquor and cook briefly, just until oysters curl. Serve sprinkled with parsley, with croutons and cheese on the side.

NOTES

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Lyonnaise Oyster Stew

1/8 ts Nutmeg, ground
1 pt Oysters, with liquor
1 c Cream, heavy
8 oz Cheese shredded
3 c Bread cubes
1/4 c Parsley chopped
1 1/2 lb Leeks
1 1/2 lb Potatoes
6 c Water
2 tb Butter
1 tb Butter
1/4 c Vegetable oil

Gruyere or Swiss are preferred.  Trim off root ends and most of green part  of leeks. Reserve white part plus a small part of green. Split in half and  rinse thoroughly between leaves. Cut leeks lengthwise into thin strips and  then crosswise into very small cubes. There should be about 5 cups. Peel  potatoes and cut them lengthwise in half. Cut each half crosswise into very  thin slices. There should be about 4 cups. Heat butter in a large saucepan  and add chopped leek. Cook, stirring often, about 5 minutes. Add potatoes  and water and bring to boil. Salt and pepper to taste. Simmer 20 minutes.  Drain in colander, reserving liquid and solids. Heat oil and butter in  heavy skillet and add bread cubes. Cook, stirring, until cubes are golden  brown. Drain in sieve.  Process leek and potato solids thoroughly while  adding small amounts of reserved cooking liquid. Add only enough liquid to  make a fine puree. Combine puree with remaining liquid in saucepan and  bring to simmer. Add cream and salt and pepper to taste. Add nutmeg and  heat thoroughly. Add oysters with their liquor and cook briefly, just until  oysters curl.  Serve sprinkled with parsley, with croutons and cheese on  the side.

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Nutrition

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Serving Size: 1 Serving (494g)
Recipe Makes: 6

Calories: 699
Calories from Fat: 372 (53%)

Amt Per Serving		% DV

	Total Fat 41.3g	55 %
	Saturated Fat 21.7g	108 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 3.8g
Cholesterol 109.3mg		34 %
Sodium 707.6mg		24 %
Potassium 827mg		22 %
Total Carbohydrate 65.7g		19 %
	Dietary Fiber 6g	24 %
	Sugars, other 59.7g
Protein 18.7g		27 %
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.

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Calories per serving: 699

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