Creamed Oysters with Spinach Recipe

A delicious seafood soup forr those wintery months
Creamed Oysters with Spinach picture

Summary

Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
CuisineCourse
DishMain Ingredient
Interest Group,

Ingredients

 Butter/Margarine2 Tablespoon
 Chopped onion1⁄2 Cup (8 tbs)
 Minced garlic1⁄2 Teaspoon (2 cloves fresh)
 All purpose flour2 Tablespoon
 Salt1⁄2 Teaspoon
 Ground pepper1⁄2 Teaspoon (coarsely grounded)
 Thyme leaves1⁄2 Teaspoon
 Reserved oyster liquor/Clam juice1⁄2 Cup (8 tbs)
 Whipping cream1⁄2 Cup (8 tbs)
 Spinach leaves/20 ounce frozen chopped spinach thawed and well drained4 Cup (64 tbs), torn
 Oyster2 Dozen (fresh shucked, drained / reserve liquor)

Nutrition Facts

Serving size

Calories 418 Calories from Fat 198

% Daily Value*

Total Fat 22 g34.1%

Saturated Fat 11.8 g59.2%

Trans Fat 0 g

Cholesterol 186 mg

Sodium 551.4 mg23%

Total Carbohydrates 24 g8%

Dietary Fiber 1.5 g6%

Sugars 2.7 g

Protein 26 g52.8%

Vitamin A 77.7% Vitamin C 53.8%

Calcium 8.3% Iron 81.5%

*Based on a 2000 Calorie diet

Directions

In a 10: skillet, melt butter until sizzling. stir in onion and garlic. cook over medium heat stirring occasionally until onion is translucent and tender. stir in flour,salt,pepper and thyme. continue cooking, stirring contstantly, until smooth and bubbly. stir in reserved oyster liquor and whipping cream. continue cooking stirring occasionally, until mixture has thickened. stir in spinach and oysters; continue cooking until oysters are tender. (you can serve this over cornbread, biscuits or toast)
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