Ingredients
Ingredients
2 (8-ounce) containers standard oysters, undrained
1 (8-ounce) bottle clam juice
1 tablespoon hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon butter
1 cup coarsely chopped red onion
1 cup coarsely chopped celery
1/4 cup all-purpose flour
3/4 teaspoon ground coriander seeds
3 cups 2% reduced-fat milk
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Preparation
Preparation Drain the oysters in a colander over a bowl, reserving the liquid. Add enough clam juice to the oyster liquid to equal 1 cup, and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters.
Combine water and saffron in small bowl; set aside.
Melt the butter in a large saucepan over medium heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in flour and coriander; cook 1 minute. Add the oyster liquid, saffron water, and milk, stirring with a whisk. Cook until thick (about 12 minutes), stirring frequently. Add the oysters, parsley, salt, and pepper. Cook for 3 minutes or until edges of oysters curl.
Nutritional Information Calories: 153 (30% from fat) Fat: 5.1g (sat 2.4g,mono 1.1g,poly 0.7g) Protein: 10.6g Carbohydrate: 16.2g Fiber: 1.2g Cholesterol: 53mg Iron: 5.7mg Sodium: 313mg Calcium: 205mg Cooking Light, DECEMBER 2001
