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Oyster Stew

Categories:
low fat, soups/stews, seafood, shellfish

2 tablespoons margarine
1/2 cup chopped celery
1 1/2 pints oysters with liquid
2 cups evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
2 tablespoons parsley

In the top half of a double boiler, melt margarine and saute chopped celery for two minutes. Add oysters with liquid, evaporated skim milk, salt and pepper. Place on top of double boiler (with boiling water). Stew is done when milk is hot and oysters float and have curly edges. Garnish with parsley. This recipe yields four 1 cup servings. Nutritional Analysis Per Serving: Calories 270; Fat (grams) 10; Percent calories from fat 33; Percent polyunsaturated 13; Percent saturated 10; Percent monounsaturated 10; Cholesterol (milligrams) 107; Sodium (milligrams) 575; Protein (grams) 23; Carbohydrate (grams) 22; Fiber (grams) 0.5.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 154 Calories (kcal); 6g Total Fat; (34% calories from fat); 10g Protein; 15g Carbohydrate; 5mg Cholesterol; 361mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 3 meat, 1 starch serving. Weight Watcher points calculated at 6 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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