Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Oyster Stew |
Seafood-4155 |
| Ingredients |
|
| 1 |
pint Florida oysters with liquor |
| 1/2 |
cup Florida onion, finely chopped |
| 1/2 |
cup Florida celery, finely chopped |
| 1 |
stick butter |
| 1 |
quart whole milk (use part half-and-half for richer stew) |
| |
seasoned salt to taste |
| |
pepper to taste |
| |
celery salt to taste |
|
|
| Preparation |
| Drain the oysters, saving the liquor. Remove
any shell particles. In a large saucepan, sauté the
onion and celery in 2 tablespoons of the butter until very
soft and transparent. Add the milk and
the remaining butter. Heat the milk, but do not boil. Add the
oyster liquor, salt, pepper, and celery salt. In a separate pan, heat the oysters for 2
minutes or more, just until they curl at the
edges. Add the oysters to the stew just before serving.
Yield
4 servings
Nutritional Value Per Serving
Calories 435, Calories From Fat 295, Total Fat 32.8, Saturated Fat 21.4g, Trans Fatty Acid .24g, Cholesterol 144.5mg, Total Carbohydrates 18.3g, Protein 16.2g, Omega 3 Fatty Acid .9g
|
|
Look for "Fresh from Florida" ingredients
at your local store. |
