| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 6 |
|
Dozen Oysters (Opened, reserving Liquid |
|
|
And Shells) |
| 1 |
bn |
Green onions; (use stems) |
| 1/4 |
lb |
Butter |
| 4 |
|
Cloves 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 |
Chopped mushrooms; undrained |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Tabasco, salt and white pepper ; to taste |
|
|
Parmesan cheese |
|
|
Lemon wedges |
|
|
Toast points |
INSTRUCTIONS
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 inch 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 degrees 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.
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