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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Golden Oyster Bisque

Saffron colors this holiday favorite a rich yellow-gold. You won't miss it if you omit it, though; the bisque will simply look paler, like oyster stew or chowder.

Cooking Light DECEMBER 2001

  • Yield: 6 servings (serving size: 1 cup)

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

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

Amount per serving
  • Calories: 153
  • Calories from fat: 30%
  • Fat: 5.1g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.6g
  • Carbohydrate: 16.2g
  • Fiber: 1.2g
  • Cholesterol: 53mg
  • Iron: 5.7mg
  • Sodium: 313mg
  • Calcium: 205mg
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Golden Oyster Bisque recipe

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