Low Carb Oyster Stew with Mushrooms Fennel and Herbs. 9 total 7 net Carbs.
Its January and cold here where I am at and one of my favorite cold weather dishes is this oyster stew ! I love having a bowl of this creamy rich stew after being out in the cold , it really warms you all over body and soul . I add a few dashes of hot sauce for a little extra heat but that is a personal choice. This stew with the mushrooms , celery , onion and of course oysters is so filling you wont miss the crackers or croutons . ENJOY !
LOW CARB OYSTER STEW WITH MUSHROOMS FENNEL AND HERBS.
4 -Tablespoons of butter.
1 – Small onion or leek fine diced or equal amount of shallots.
2 – Celery stalks fine diced.
8 – Ounces mushrooms small diced.
2 – Cloves of garlic minced.
1- Fennel bulb small diced.
½ - Cup crème fresh or sour cream.
½ - Cup Dry white wine or vermouth.
24 – Ounces oysters with liquor reserved.
2 -Cups heavy cream.
2 – Cups unsweetened Almond milk, or coconut milk.
½ - Teaspoon white pepper.
1-pinch of nutmeg
½ Lemon juiced
2 – Teaspoons fresh thyme.
2-Tablespoons minced parsley.
2-Tablespoons minced tarragon.
2-Tablespoons chopped chives.
Sea salt as needed.
Cayenne Pepper and fresh cracked pepper as garnish.
In a Dutch oven or non-reactive large sauce pan over medium heat, melt 3 of the 4 tablespoons of butter.
Add onions, celery and fennel sauté until soft add garlic and cook for one minute more.
Add mushrooms, white pepper and a pinch of sea salt continue cooking till the mushrooms.yield their liquid but not browned (about 4 minutes).
Add wine and cook till wine is reduced by half.
Add cream, almond milk, oyster liquor, lemon juice, nutmeg and bring to a simmer.
Stir in crème fresh or sour cream and continue to simmer till the soup thickens slightly.
Add oysters, tarragon, chives and thyme and simmer tile oyster’s curl slightly (about 3 minutes).
Salt to taste.
Remove from heat and stir in parsley and remaining tablespoon of butter .
Ladle into soup bowl and garnish with fresh cracked pepper and a sprinkle of cayenne pepper and or a few dashes of hots sauce if you like it spicy. You can also garnish with fennel fronds if you want .
Nutrition Facts Servings 8.0 Amount Per Serving calories 351 % Daily Value * Total Fat 30 g 46 % Saturated Fat 18 g 89 % Monounsaturated Fat 2 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 122 mg 41 % Sodium 235 mg 10 % Potassium 324 mg 9 % Total Carbohydrate 9 g 3 % Dietary Fiber 2 g 6 % Sugars 5 g Protein 6 g 12 % Vitamin A 34 % Vitamin C 15 % Calcium 23 % Iron 23 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.