| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood, Soups/stews | 6 | Servings | |
INGREDIENTS
| 1 | qt | Oysters |
| 1 | c | Oyster liquor |
| 3 | tb | Butter |
| 1 | tb | Flour |
| 1 | c | Milk |
| 1/2 | c | Cream |
| 2 | tb | Shallots, minced |
| Salt and pepper | ||
| 1/2 | lb | Mushrooms |
| 2 | ts | Parsley, minced |
INSTRUCTIONS
Heat oysters in liquor over low heat until edges curl. Drain, saving liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring constantly. Bring to boiling and cook 1 minute. Add cream, shallots, parsley, salt and pepper. Warm mushrooms in remaining butter until heated but not brown. Combine mushrooms, oysters, and oyster liquor to cream sauce. Serve immediately. Posted to MM-Recipes Digest V4 #2 by Roy Olsen <roy@indy.net> on Jan 07, 1999
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