For the adventurous! Similar to a luscious first course we had at Corinne Dunbar's in New Orleans back in the 70s, for which I was never able to get a recipe. If my memory serves me, this is pretty close. You can make these ahead of time and reheat when you plan to serve. Excellent first course with a dry white wine. My guests scrape their plates—even if they had previously thought they didn't like oysters.

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