Special Christmas Oysters

I have to admit that I am in love with Herbs de Provence,
a mixture of rosemary, thyme, basil, marjoram and savory.
I always have the fish guy open the oysters for me because
I just can't get the knack of it and go slip sliding away.
don't like cutting myself with any type of oyster knife.

Ingredients:
48 fresh oysters (in shells)
4 tablespoons butter
2 tablespoons extra-virgin oil
4 shallots, finely minced
4 garlic cloves, finely minced
1 teaspoon 'herbs de Provence'
4 tablespoons all purpose flour
2/3 cup warm milk
2/3 cup vegetable broth
2/3 cup dry white wine
Salt and pepper, to taste
Few drops Tabasco sauce
2 tablespoons butter
2 tablespoons oil
30 oyster mushrooms, cut into strips
Grated Cheddar cheese
Fresh parsley

Directions:
1.Open-up oysters, reserving juice refrigerate both,
oysters in half-shells and juice, separately.
2.Into a casserole, heat together
4 tablespoons butter and extra-virgin oil
brown together shallots, garlic and 'herbs de Provence'.
3.Well stir in flour.
4.Stirring, pour in warm milk,
vegetable broth, dry white wine
and reserved oyster juice stir until boiling.
5.Lower heat to low simmer until smooth.
6.Salt, pepper and stir in Tabasco sauce.
7.Into a fry pan, in hot 2 tablespoons butter
and oil, brown oyster mushrooms strips.
8.Preheat oven at 'broil'.
9.Stir mushrooms strips into sauce.
10.Evenly coat each oyster with
sauce sprinkle with grated cheese.
11.Brown under broiler.
12.Decorate each oyster with
fresh parsley and serve immediately.