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.

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

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