Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 c. jarred or possibly freshly shucked extra-small or possibly small oysters with their liquor
- 1/2 c. clam juice or possibly chicken stock (to 3/4 c.)
- 2 slc raw bacon chopped
- 1 c. common or possibly wild mushrooms, such as button mushrooms or possibly chanterelles thinly sliced
- 1/2 c. diced onion
- 1/2 c. thinly-sliced celery
- 1/2 c. small-diced carrot
- 1/2 c. diced red bell pepper
- 1/2 c. dry or possibly medium-dry sherry
- 1/2 tsp dry thyme
- 1/4 tsp Tabasco sauce - (to 1/2 tspn)
- 1 c. cooked red potatoes in large dice, or possibly quartered
- 1 Tbsp. cornstarch
- 1 1/4 c. half-and-half
- 3/4 tsp salt or possibly to taste
- 1/4 tsp freshly-grnd black pepper or possibly to taste
- 1 Tbsp. minced parsley Lemon wedges for serving
Direcciones
- Drain the oysters, reserving the liquor, and set aside. Measure the oyster liquor and add in the clam juice or possibly chicken stock to make 3/4 c. total. Set aside.
- In a large heavy saucepan or possibly Dutch oven, saute/fry the bacon over medium-high heat till about half cooked, 2 to 3 min. Add in the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium. Saute/fry the vegetable mix about 4 min, stirring often.
- Stir in the sherry and thyme, followed by the oyster liquor mix, Tabasco and potatoes. Raise the heat and bring to a boil and simmer till the potatoes are nearly tender, about 5 min.
- Stir the cornstarch into the half-and-half and whisk this mix into the gently boiling stew. Add in the oysters immediately. Heat just till the oysters get plump and their edges are ruffled, 1 to 2 min. Season to taste with salt and pepper.
- Spoon into serving bowls and sprinkle with minced parsley. Serve with lemon wedges for squeezing.
- This recipe yields 4 servings.
- Comments: A centuries-old favorite recipe for oysters is the oyster stew; fresh oysters simply simmered in heavy cream, topped with a pat of butter and a sprinkle of parsley. Also delicious and decadent, but a little less rich, this oyster stew is chock-full of colorful fresh vegetables and red potatoes, making for a meal in itself.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 140 | 57% |
| Total Fat 15.72g | 20% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 704mg | 29% |
| Potassium 520mg | 15% |
| Total Carbs 21.73g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.77g | 4% |
| Protein 6.0g | 10% |
