Oysters Evangeline

Directions

1. 1
   Shuck oysters; drain well, reserving 1/2 cup liquor.
2. 2
   Scrub and reserve 24 half shells.
3. 3
   Melt sausage or bacon drippings in a heavy 10-inch skillet over medium heat; add green onions and cook just until slightly transparent (3 to 4 minutes).
4. 4
   Add flour all at once and blend, then cook, stirring, 3 to 4 minutes.
5. 5
   Slowly stir in whipping cream, blending to make a smooth paste.
6. 6
   Add salt, black pepper, red pepper, parsley, sage and reserved oyster liquor, stirring to blend.
7. 7
   Cook 5 minutes longer, whisking constantly.
8. 8
   Stir in sour cream, Worcestershire sauce and wine; cook just until heated through.
9. 9
   Taste and adjust seasonings.
10. 10
    Preheat oven to 400F .
11. 11
    Line a baking sheet with rock salt.
12. 12
    Place oyster shells on rock salt, nesting each into salt to prevent tipping.
13. 13
    Pat oysters very dry on paper towels and place 1 in each shell.
14. 14
    Spoon some of sauce over top of each oyster.
15. 15
    Combine bread crumbs and cheese; sprinkle over tops of oysters.
16. 16
    Bake in preheated oven until a light golden crust forms on tops of oysters (10 to 15 minutes).
17. 17
    Serve hot.