2 tbsp. butter
4 green onions, chop all of bulb & 1/2 of tops
2 tbsp. flour
2/3 c. fish stock, oyster or clam juice
1 c. drained mushrooms, finely chopped
1 egg yolk
1/3 c. dry white wine
1/4 tsp. salt
1/4 tsp. white pepper
2 doz. raw oysters, drained
6 soup plates, filled with rock salt or 6 plates with terry towel on plate
24 oysters shells
1/2 c. seasoned bread crumbs
1/2 c. Parmesan cheese
4 tbsp. butter, melted

Melt 2 tablespoons butter in a 1 1/2 quart bowl. Saute onions on high 3 minutes. Stir once. Stir in flour and cook on high 1 minute. Whisk in stock or juice; add mushrooms and cook on high 2 minutes, until thickened. Stir once. Beat egg yolk, wine, salt and pepper and add to sauce. Cook on high 4 minutes. Stir once.

To help drain oysters, place them in a glass bowl and heat on high 1 1/2 minutes. Drain in colander. Place 4 oyster shells on a plate (if rock salt is used, preheat plate, salt and shells 1 minute). Place oysters on shells and pour sauce over. Sprinkle with bread crumbs, cheese and butter. Cover with wax paper, place 2 plates at a time in microwave and cook on high 1 1/2 minutes.