|Shallot||1 , minced|
|Mushrooms||4 Ounce, minced|
|Hot pepper sauce||1⁄8 Teaspoon|
|Oysters||24 , shucked and drained|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Fresh bread crumbs||6 Tablespoon|
Preheat the oven to 375°F.
Grease a 6- x 8-inch baking dish.
Melt the butter in a skillet.
Add the shallot and mush rooms and cook until softened, 3 minutes.
Add the flour and hot pepper sauce.
Season with salt and pepper.
Cook, stirring constantly, 1 minute.
Stir in the oysters and wine, scraping the bottom of the skillet.
Add the cream.
Transfer the mixture to the prepared baking dish.
In a small bowl, combine the chopped parsley, fresh bread crumbs, and salt to taste.
Stir to mix.
Sprinkle the crumbs evenly over the oyster mixture.
Bake until the top is golden and the sauce bubbling, 15-20 minutes.