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Ingredientes
- 1 1/2 c. chicken broth/stock
- 1 sm. onion, finely minced
- 1 stalk celery, finely minced
- 2 cloves garlic, chopped
- 2 c. minced spinach
- 1 c. thinly sliced mushrooms
- 1 quart. shucked oysters
- 1/2 c. grated Parmesan cheese
- 4 c. light cream or possibly lowfat milk
- 2 T cornstarch
- 2 teaspoon anise seed
- 1/2 teaspoon cayenne
- 1/2 c. Pernod or possibly anisette
Direcciones
- In large saucepan, cook (covered) 1/2 cup broth and onion, celery and garlic for 5 min. Add in mushrooms, cook 5 min more. Add in spinach, cover and cook additional 5 min. Drain oysters and add in liquid and remaining chicken broth/stock to mix in saucepan. Simmer 10 min, stirring occasionally. Stir in cheese.Put together cream, cornstarch, anise seed, cayenne with a whisk and stir into saucepan slowly, stirring continuously. Cook till thickened and bubbly. Stir in oysters and Pernod and heat thoroughly - Don't BOIL. (Abut 8 appetizer servings.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 10 servings | |
| Calories 277 | |
| Calories from Fat 190 | 69% |
| Total Fat 21.61g | 27% |
| Saturated Fat 12.85g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 346mg | 14% |
| Potassium 343mg | 10% |
| Total Carbs 11.09g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.66g | 0% |
| Protein 10.36g | 17% |
