Mediterranean Diet Classic Oyster Stew
Dive into the fresh flavors of the Mediterranean with this nourishing twist on a classic oyster stew. The "Mediterranean Diet Classic Oyster Stew" blends briny, succulent oysters with a medley of vibrant vegetables like onion, celery, carrot, and garlic, all simmered in a savory seafood broth infused with dry white wine and fragrant herbs like thyme and parsley. A splash of fresh lemon juice elevates the dish with a zing of citrus freshness, while red pepper flakes provide a subtle, warming kick. Cooked to perfection in under an hour, this heartwarming stew is perfect for showcasing the healthful, nutrient-rich ingredients of the Mediterranean diet. Serve it piping hot and garnished with a sprinkle of parsley for an elegant, comforting meal ideal for seafood lovers. Keywords: Mediterranean oyster stew, seafood recipe, healthy oyster stew.
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Recipe Information
Ingredients
- 24 pieces Fresh oysters
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 stalks Celery, chopped
- 1 medium Carrot, diced
- 1 cup Dry white wine
- 3 cups Fish stock (or seafood broth)
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
Instructions
Prepare the oysters by shucking them, ensuring any shell fragments are removed. Reserve the oyster liquid and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic, chopped celery, and diced carrot to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables soften.
Pour in the dry white wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate.
Stir in the fish stock, reserved oyster liquid, bay leaf, thyme, and parsley. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10 minutes.
Add the shucked oysters along with the lemon juice. Season with salt, black pepper, and red pepper flakes.
Simmer for another 5 minutes until the oysters are just cooked through and tender.
Remove the bay leaf and adjust seasoning if needed.
Serve the stew hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.6 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 57.5 mcg | 288% | |
| Calcium | 581 mg | 45% | |
| Iron | 51.4 mg | 286% | |
| Potassium | 2330 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
