Fresh Oyster Stew
- Makes: 6 servings
- Serving Size: 1 1/4cups
- Carb Grams Per Serving: 14
shucked oysters (2 pints)
sliced leeks (2 medium)
dried tarragon, crushed
Sliced leeks (optional)
- Drain oysters, reserving liquid. Strain liquid. Add enough water to strained liquid to measure 2 cups. Set aside. Rinse the oysters thoroughly to remove any sand or shell.
- In a large saucepan cook the 2/3 cup leeks in hot butter over medium heat about 4 minutes or until tender, stirring occasionally. Stir in flour, salt, and tarragon. Slowly stir in milk. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Keep warm.
- In a medium saucepan combine reserved oyster liquid and oysters. Bring just to simmering over medium heat; reduce heat. Cook, covered, for 1 to 2 minutes or until oysters curl around the edges. Skim and discard fat from surface of cooking liquid. Stir oyster mixture into milk mixture. Heat through. If desired, garnish with additional sliced leeks. Serve immediately. Makes 6 (1-1/4 cups each) servings.
Nutrition Facts Per Serving:Servings Per Recipe: 6
PER SERVING: 213 cal., 11 g total fat (6 g sat. fat), 100 mg chol., 583 mg sodium, 14 g carb. (6 g sugars), 14 g pro.