*  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
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