Oysters Ambrosia

Instructions

1. 1

   Drain the oysters and collect the water. Sprinkle the oysters with the Creole seasoning, and toss around to coat uniformly. Put them in the refrigerator while making the sauce.

2. 2

   In a saucepan, make a medium-dark roux with the butter and flour, taking care not to burn it. When the roux has reached the right color, add the red wine and bring it to a boil while stirring.

3. 3

   After the wine boils for a minute, add the beef stock, strained oyster water, bay leaves, and garlic. Whisk to dissolve the bits of roux that will be floating around. Lower the Bring the pot up to a simmer and let it cook and thicken for about 45 minutes.

4. 4

   Add the Worcestershire and the hot sauce, plus salt and black pepper to taste. Simmer another ten minutes, at most, while you're preparing the oysters.

5. 5

   Get the oysters from the refrigerator and coat them with flour seasoned with the 1 Tbs. salt. Fry the oysters till golden brown, about two minutes. Don't add so many that the oil temperature drops radically. Drain after frying.

6. 6

   Spoon some of the sauce into a bowl and toss the oysters around in it to coat them well. Place six oysters on a plate and top with some green onions and parsley.