Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
72 Oysters -- opened, reserving
- liquid and shells
1 bn Green onions -- use stems
1/4 lb Butter
4 cl Garlic
1/2 c Lemon juice
8 tb Flour
Heavy cream
1/2 c Dry white wine
1/2 lb Shrimp -- finely chopped
5 3/4 oz Can chopped mushrooms --
- undrained
1/4 c Fresh parsley -- chopped
Tabasco -- to taste
Salt -- to taste
White pepper -- to taste
Parmesan cheese
Lemon wedges
Toast points
Saute green onions, butter, and garlic. Stir in flour. Cook over low
heat until bubbly. Combine oyster liquid, mushroom liquid, and enough
heavy cream to make a total of 1-1/2 cups of liquid. Add to sauce
mixture slowly and cook until sauce is smooth and creamy. Add lemon
juice, wine, mushrooms, parsley, and seasonings to taste. Simmer
mixture on low heat for 15 minutes.
Place 1 to 2" rock salt in a large Pyrex baking dust. Place oyster
shells onto this bed of salt. Place 1 oyster in each half shell and
bake at 375°F until edges of the oysters curl. Drain any liquid from
individual oysters with meat basting bulb. Top oysters with sauce,
and sprinkle with grated fresh parmesan cheese. Return to oven and
broil until slightly brown. Serve with lemon wedges and toast
points.
