1/4 cup finely chopped shallot or onion
1 tablespoon butter or margarine
1 pint shucked oysters, undrained
1/2 teaspoon salt
2 cups half-and-half or light cream
1 cup milk
1 tablespoon snipped fresh parsley
1/4 teaspoon white pepper
Butter or margarine (optional)
In a large saucepan cook shallot in hot butter until tender. Stir in undrained oysters and salt. Bring to boiling; reduce heat to medium. Cook for 3 to 5 minutes or until oysters curl around the edges, stirring occasionally.
Stir in half-and-half, milk, parsley, and pepper; heat through. If desired, top each serving with additional butter.
Makes 4 servings (5 cups)
Per Serving: cal. (kcal) 273, Fat, total (g) 20, chol. (mg) 100, sat. fat (g) 12, carb. (g) 12, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, sugar (g) 3, pro. (g) 11, vit. A (IU) 875, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 15, sodium (mg) 573, Potassium (mg) 386, calcium (mg) 242, iron (mg) 5, Lean Meat () 1, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet