Total Time: 20 Minutes Prep Time: 5 Minutes Cook Time: 15 Minutes Yield: 6 servings

Ingredients : 

Two pints freshly shucked oysters (about 32 ounces), undrained

four tablespoons trans-fat–free canola/olive oil spread

One cup of finely chopped celery

Six tablespoons minced shallots

Three (12-ounce) cans of low-fat 2% evaporated milk S

alt and freshly ground pepper to taste

Two pinches of cayenne pepper

Bread squares, toasted

Instructions : 

Drain the fluid from the oysters, then reserve the fluid.

Strain the liquid through a wire strainer to extract any grit or sand.

Melt the canola/olive oil in a big, heavy pot over medium heat.

Lower the fire and add the oysters, celery, and shallots to a simmer.

Let it boil gently for about 4 Minutes before the oyster edges curl.

While the oysters are simmering, heat the milk and oyster liquid over low heat until warm in a separate pan.

Add the milk mixture to the oysters when wet, stirring gently.

To taste, apply salt and pepper and Cayenne pepper.

Serve the soup warm with toasted bread squares in warmed soup cups.

Nutrients Values: Calories: 346KCAL – Fat: 29g – Protein: 11g – Carbs: 11g