Recipe Details
Ingredients
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3tablespoonsbutter
-
1clovegarlic, sliced
-
½teaspoonsalt
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⅛teaspoonground white pepper
-
1cupmilk
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½cuphalf-and-half cream
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1pintfresh shucked oysters
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2tablespoonschopped fresh parsley (Optional)
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1pinchcayenne pepper (Optional)
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¼cupsherry wine, or to taste (Optional)
Cooking Directions
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Melt butter in a saucepan over medium heat. Add garlic, salt, and pepper; cook and stir until fragrant, about 5 minutes. Stir in milk and half-and-half; transfer to the top of a double boiler. If you do not have a double boiler, set the pan of soup over a pan of simmering water.
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When soup is hot, add oysters and heat just until oysters are opaque. Season with fresh parsley, cayenne pepper, and sherry to taste.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories316 | |
| % Daily Value * | |
| Total Fat 19g |
24% |
| Saturated Fat 10g |
51% |
| Cholesterol 157mg |
52% |
| Sodium 953mg |
41% |
| Total Carbohydrate 16g |
6% |
| Dietary Fiber 0g |
0% |
| Total Sugars 3g |
|
| Protein 19g |
38% |
| Vitamin C 10mg |
11% |
| Calcium 212mg |
16% |
| Iron 14mg |
76% |
| Potassium 471mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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