Oyster Stew for One or Two

Oyster Stew for One or Two

by Elouan Lopez 1 year ago
4.8 (9)
15 minutes
324.8 kcal
17.8 g carbs
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Description

Wonderful main meal stew using 8-ounce container of oysters. Good served with toasted and buttered thick sliced bread and simple fruit, such as canned peaches. If stew is too thick, thin with a little more milk. If your oysters are large, they may be cut after cooking into smaller pieces.

Ingredients
  • 2 tablespoons butter
  • 1 (6 inch) celery rib, finely chopped
  • 1 small clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • ¼ cup half-and-half cream
  • ¼ teaspoon onion powder
  • 1 pinch dried parsley
  • ½ teaspoon salt
  • 1 cup fresh shucked oysters, undrained
  • 1 pinch ground black pepper, to taste
Directions
  1. 1. Melt the butter in a heavy-bottomed skillet or wok over medium-high heat; cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes. Add the flour and stir, scraping the bottom of pan until flour is lightly toasted. Slowly add the milk and half-and-half to the roux, stirring constantly. Stir the onion powder, parsley, and salt into the mixture. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes.
  2. 2. Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, about 5 minutes more. Season with pepper just before serving.
Nutrition Facts
serving: 2 servings
calories: 324.8 kcal
carbohydrates: 17.8 g
protein: 17.5 g
saturated fat: 11.6 g
cholesterol: 113.5 mg
sodium: 871.2 mg
fiber: 0.6 g
sugar: 6.1 g