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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the oysters in a colander over a bowl, reserve the liquid. | 2. Add enough clam juice to the oyster liquid to make one cup and set aside. | 3. Reserve the remaining clam juice for another use. | 4. Coarsely chop oysters. | 5. Combine water and saffron, if using, in a small bowl and set aside. | 6. Melt the butter in a large saucepan over medium heat. | 7. Add the onion and celery, cook for 5 minutes, stirring frequently. | 8. Stir in flour and coriander, cook 1 minute. | 9. Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk. | 10. Cook until thick, about 12 minutes, stirring frequently. | 11. Add the oysters, parsley, salt and cayenne. | 12. Cook 3 minutes or until edges of oysters curl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oyster	2	containers	bottled	-	-	-	-
clam juice	1	bottle		-	-	-	-
hot water	1	tablespoon		0.0	0.0	0.0	0.0
saffron thread	1/4	teaspoon	crushed omitted	-	-	-	-
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
red onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
purpose flour	1/4	cup		-	-	-	-
coriander	3/4	teaspoon	ground	4.023	0.7424	0.16699999999999998	0.2399
milk	3	cups	low fat	1656.0	39.888000000000005	16.488	171.648
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
salt	1/4	teaspoon		-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.