John B'S Oysters Bienville

* Exported from MasterCook II *

John B'S Oysters Bienville

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Dozen Oysters (Opened, Reserving Liquid
And Shells)
1 Bunch green onions -- (use stems)
1/4 Lb. butter
4 Cloves garlic
1/2 C. lemon juice
8 Tbsp. 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. chopped fresh parsley
Tabasco, salt and 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 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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