John b's oysters bienville

1 Servings

Ingredients

Quantity Ingredient
6 Dozen Oysters (Opened, reserving Liquid
And Shells)
1 bunch Green onions; (use stems)
¼ pounds Butter
4 Cloves garlic
½ cup Lemon juice
8 tablespoons Flour
Heavy cream
½ cup Dry white wine
½ pounds Shrimp; finely chopped
5¾ ounce Chopped mushrooms; undrained
¼ cup Chopped fresh parsley
Tabasco, salt and white pepper ; to taste
Parmesan cheese
Lemon wedges
Toast points

Directions

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 1½ 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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