INGREDIENTS:
Open oysters and reserve liquid. Saute green onion and garlic in butter. Stir in flour and cook, over low heat, until bubbly. Add liquid, a little at a time, and simmer until smooth and creamy. Add remaining ingredients. Simmer this sauce about 15 minutes. Place oysters, in shells, on rock salt and bake at 375 degrees until edges curl. Drain excess liquid from shells and top with sauce. Sprinkle with grated Parmesan cheese and run under broiler until slightly brown on top. Serve with lemon wedges.
SERVES: 6 - 12
- 6 dozen oysters (save liquid)
- 1 bunch green onions, chopped
- 4 cloves garlic, minced
- 1/4 pound butter
- 8 tablespoons flour
- 1-1/2 cups liquid (use oyster liquid, mushroom liquid and add heavy cream to make up the 1-1/2 cups)
- Heavy cream
- 1/2 cup lemon juice
- 1/2 cup dry white wine
- 1/2 pound shrimp, chopped finely
- 1 (5-3/4 ounce) can chopped mushrooms
- 1/4 cup chopped parsley
- Tabasco sauce to taste
- White pepper and salt, to taste
- Rock salt
- Parmesan cheese
- Lemon wedges
Open oysters and reserve liquid. Saute green onion and garlic in butter. Stir in flour and cook, over low heat, until bubbly. Add liquid, a little at a time, and simmer until smooth and creamy. Add remaining ingredients. Simmer this sauce about 15 minutes. Place oysters, in shells, on rock salt and bake at 375 degrees until edges curl. Drain excess liquid from shells and top with sauce. Sprinkle with grated Parmesan cheese and run under broiler until slightly brown on top. Serve with lemon wedges.
SERVES: 6 - 12
