Unless you have experience shucking live oysters, it's safer and faster to have this service performed by the fish seller. Fortunately, fish stores and the seafood departments of supermarkets sell already shucked oysters in their own liquor (which is what the liquid that comes out of oysters is called). If your shucked oysters don't have the ½ cup of liquor called for in the recipe, add bottled clam juice or chicken broth to make up the difference.
- 4 large slices (2 ounces) whole-wheat Italian bread, without seeds
- 1 clove garlic, halved
- ¼ cup nonfat dry milk powder
- 3 tablespoons flour
- 3 cups low-fat (1%) milk
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 3 dozen shucked oysters, with their liquor
- 3 tablespoons minced chives
1. Toast the bread under the broiler or in a toaster oven. Rub the bread with the cut garlic clove. Discard the garlic.
2. In a large bowl, combine the dry milk and flour. Whisk in ½ cup of the liquid milk until smooth. Whisk in the remaining 2½ cups milk. Transfer to a large skillet. Add the salt and cayenne, and cook, stirring frequently, until the sauce is slightly thickened and the consistency of heavy cream, about 3 minutes.
3. Stir in ½ cup of oyster liquor. Bring the mixture to a simmer over low heat. Add the oysters, cover, and cook just until the edges of the oysters begin to curl, about 2 minutes. Stir in the chives.
4. Place a garlic toast in the bottom of each of 4 soup bowls and spoon the stew on top.
Makes 4 servings.
Nutrition per serving: 230 calories, 5g total fat (2g saturated), 39mg cholesterol, 1g dietary fiber, 30g carbohydrate, 16g protein, 720mg sodium.
A good source of:calcium, omega-3 fatty acids, riboflavin, selenium, thiamin, vitamin B12, zinc.