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milk white wine red pepper butter bay leaf salt pepper oysters with juice portobello mushrooms green onions
Viewed: 2 - Published at: 3 months agoIngredients
- 1 (12 ounce) can evaporated milk
- 1/2 cup half-and-half
- 1/2 cup dry white wine
- 1 roasted red pepper, chopped
- 2 teaspoons butter
- 1 bay leaf
- 1 pinch salt
- 1 dash hot pepper sauce (such as Tabasco(R))
- 2 (8 ounce) cans oysters, drained and rinsed
- 2 (6.5 ounce) cans chopped clams with juice
- 1 cup chopped portobello mushrooms
- 2 green onions, minced
Method
- Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.
