Directions:
- In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
- Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
- Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
- To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
- Makes 6 cups, or 4 first-course servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.18 Kcal (537 kJ) | ||
| Calories from fat | 59.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 10% | |
|---|---|---|---|
| Cholesterol | 58.18mg | 19% | |
| Sodium | 318.75mg | 13% | |
| Potassium | 192.1mg | 4% | |
| Total Carbs | 2.82g | 1% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 13.98g | 28% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.7mg | 21% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 152.2 Kcal (637 kJ) | ||
| Calories from fat | 70.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 10% | |
|---|---|---|---|
| Cholesterol | 69.09mg | 19% | |
| Sodium | 378.47mg | 13% | |
| Potassium | 228.09mg | 4% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 0.98g | 3% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 16.6g | 28% | |
| Vitamin C | 3.4mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.4mg | 21% | |
| Calcium | 17.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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