5 green shallots, chopped
1/2 stalk celery, diced
1 medium onion, diced
1/2 stick butter
3 toes crushed garlic
3 bay leaves
Pinch of thyme
2 pts. Oysters with liquid
Salt & pepper to taste
2 Tbsp. flour
2 Tbsp. oil
1/2 cup Chablis wine
1/2 cup heavy cream

Saute shallots, celery and onion in butter. When soft, add garlic, bay leaves and thyme. After well sauteed, add Oysters with liquid and simmer. Add salt and pepper to taste and set aside. Make a white roux with flour and oil and add to Oyster mixture with 1/2 cup wine and 1/2 cup heavy cream. Serve warm.