36 midget frozen pastry shells, baked until golden
1 pint fresh Louisiana oysters
3 tbsp. butter
3 tbsp. flour
6 green onions, finely chopped
2/3 c. half and half
1 can cream of mushroom soup
1 tsp. salt
Dash cayenne pepper
2 tbsp. fresh basil, finely chopped
1/4 c parsley, finely chopped

Heat pastry shells. Over low heat cook oysters in oyster liquor until edges curl. Drain and chop. Over low heat, melt butter and stir in slowly for smooth consistency: flour, green onions, half and half, and soup. Add oysters and seasonings and cook for 4 minutes. Spoon into baked pastry shells. Serve as hot appetizer.