Pan-roasted oyster stew Recipe

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Pan-roasted oyster stew
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Ingredients:

Directions:

  1. Sweat celery and leeks in butter in a large saute pan over medium heat. Cook, covered, until softened, 3-4 minutes, stirring often. Add carrots and cook 4-5 minutes. Pour in cream and milk and simmer until slightly thickened, about 4 minutes. Stir in oysters and their liquor and gently simmer until oysters are cooked through. Season to taste with salt. Garnish servings with a baguette, parsley and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 619.92 Kcal (2595 kJ)
Calories from fat 273.11 Kcal
% Daily Value*
Total Fat 30.35g 47%
Cholesterol 168.51mg 56%
Sodium 682.21mg 28%
Potassium 853.37mg 18%
Total Carbs 49.27g 16%
Sugars 8.25g 33%
Dietary Fiber 5.23g 21%
Protein 37.33g 75%
Vitamin C 11.3mg 19%
Vitamin A 0.6mg 21%
Iron 8mg 44%
Calcium 164.6mg 16%
Amount Per 100 g
Calories 144.28 Kcal (604 kJ)
Calories from fat 63.56 Kcal
% Daily Value*
Total Fat 7.06g 47%
Cholesterol 39.22mg 56%
Sodium 158.78mg 28%
Potassium 198.61mg 18%
Total Carbs 11.47g 16%
Sugars 1.92g 33%
Dietary Fiber 1.22g 21%
Protein 8.69g 75%
Vitamin C 2.6mg 19%
Vitamin A 0.1mg 21%
Iron 1.9mg 44%
Calcium 38.3mg 16%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.1
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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