|Oysters on half shell||3 Dozen|
|Butter||1⁄4 Cup (4 tbs) (0.5 Stick)|
|Yellow onion||1 , chopped|
|Green onions||1 Bunch (100 gm), chopped|
|Mushrooms||1 Cup (16 tbs), chopped|
|Shrimp||3 Ounce, cooked and chopped|
|Ground smoked ham||3 Ounce|
|Parsley||2 Tablespoon, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Finely chopped onion||1⁄4 Cup (4 tbs) (Use Yellow Onion)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Cream/Milk||2 Cup (32 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Rock salt||4 Pound|
To prepare oysters, remove from shells, and reserve.
Wash shells, and dry.
Melt the 1/2 stick butter in saucepan.
Add the 1 yellow onion, green onions, and mushrooms, and saute.
Add the shrimp, ham, parsley, garlic, and brandy.
Simmer for 2 to 3 minutes.
Simmer the onion in the chicken stock until reduced to 1/2 cup.
Combine with the cream or milk, and simmer for a few minutes.
In another pan melt the butter, add the flour, and cook over low heat for about 2 minutes or until the roux is browned.
Add the white wine to the cream sauce, and heat.
Stir in the roux, and cook until thick, stirring all the time.
Add salt and pepper, the mushroom mixture, and cook for another few minutes to blend the flavors.
Place the oysters on shells.
Spoon the white sauce over oysters.
Place oysters on preheated pans of rock salt or on a baking pan.
Bake at 475° for 15 minutes.
You may wish to sprinkle with bread crumbs before baking; they add color and flavor.