2 c. chopped fresh mushrooms
1 c. chopped cooked shrimp
1/4 c. chopped green onion
1/4 c. snipped parsley
1 clove garlic, minced
6 tbsp. melted butter
24 fresh oysters shucked or 1 pt. shucked oysters or 2 (8 oz.) cans oysters
1/2 c. dry white wine
1/2 tsp. salt
Dash cayenne
1/4 c. flour
Rock salt
1/3 c. fine dry bread crumbs
1/8 tsp. paprika

In a skillet cook mushrooms, shrimp, onion, parsley and garlic in 4 tablespoons of the butter for 1 minute. Drain oysters, reserving the liquid. Add water if needed to make 3/4 cup. Add oyster liquid, wine, salt and cayenne to the skillet. Bring to a boil, simmer 1 minute.

Blend cream into flour. Stir into wine mixture. Cook and stir until thickened and bubbly. Arrange 24 oyster shells on a bed of rock salt in a shallow baking pan. Place 1 oyster in each shell. Spoon about 2 tablespoons of sauce over each. Combine bread crumbs, paprika and remaining butter. Sprinkle on top. Bake at 450 degrees for 10-12 minutes.