|Chopped shallots/Green onion||1 Tablespoon|
|Chopped green pepper||1 Tablespoon|
|Chopped parsley||1 Teaspoon|
|Dry white wine||3 Tablespoon|
|35% cream||1 Cup (16 tbs)|
|Oysters in shell||12 Large|
Cook shallots and peppers in butter until light brown, add parsley, mint, tarragon, and white wine.
Simmer for a few minutes, add cream, boil until slightly thick and creamy.
Add beaten egg yolk, remove from fire.
Correct seasoning with salt and pepper.
Open oysters and set the half shells on rock salt in a shallow bake pan.
Bake at 425F until oysters are warm, about 3 minutes.
Cover with sauce and bake until light brown, about 8 minutes.