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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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An easy and tasty way to incorporate canned seafood into a superior bisque. Ingredients:
1 (12 ounce) can evaporated milk |
1/2 cup half-and-half |
1/2 cup dry white wine |
1 roasted red pepper, chopped |
2 teaspoons butter |
1 bay leaf |
1 pinch salt |
1 dash hot pepper sauce (such as tabasco®) |
2 (8 ounce) cans oysters, drained and rinsed |
2 (6.5 ounce) cans chopped clams with juice |
1 cup chopped portobello mushrooms |
2 green onions, minced |
Directions:
1. Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.
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