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Ingredientes
- 6 ounce brie
- 48 ounce half-and-half
- 6 ounce roux cool
- 2 ounce fish base
- 1 c. Champagne
- 8 ounce oysters
- 8 ounce oyster juice Salt to taste Freshly-grnd white pepper to taste
Direcciones
- Put half-and-half in a thick-bottom pot. Heat nearly to boil. Add in roux to thicken, simmer 10 to 15 min. Add in brie, stirring constantly to heat. Add in fish base, strain and return to pot.
- In a separate pot, cook oysters in their own juice. Strain mix into first pot, then add in cooked oysters, juice and Champagne to mix. Add in salt and white pepper to taste.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 6 servings | |
| Calories 444 | |
| Calories from Fat 304 | 68% |
| Total Fat 34.52g | 43% |
| Saturated Fat 21.34g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 341mg | 14% |
| Potassium 413mg | 12% |
| Total Carbs 12.99g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.87g | 1% |
| Protein 14.6g | 23% |
