Oysters Brockefeller

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Ingredients

24 Blue Point fresh oysters (shucked) on half shell
1 cup Portabello mushrooms, sliced
1/4 cup onions, julienned
1/4 cup bacon, diced
1/4 cup artichoke hearts
2 cups fresh spinach, chopped
2 teaspoons garlic, chopped
1/2 cup gin
2 Tablespoons creme de menthe
1 quart heavy cream
1 teaspoon Worcestershire
2 cups parsley, shredded
Directions

In large sauce pan, saute mushrooms, onions, and bacon until onions are translucent. Add artichoke hearts, spinach, and garlic. Saute until spinach is wilted. Add liquors, then cream and Worcestershire. Turn heat to low, simmer, and reduce sauce by half. Add Parmesan slowly while stirring constantly. Bring to simmer once more. Let sauce cool. Top oysters with approximately 1 tablespoon of sauce and place in broiler until sauce starts to brown and bubble. Ready to serve.