Oysters Bienville

24 oysters
¾ cup heavy cream
2 Tbsp butter
¾ cup finely chopped mushrooms
1 ½ Tbsp flour
¾ cup chopped cooked shrimp
½ cup chopped cooked crabmeat
2 Tbsp Cognac
½ tsp Worcestershire sauce
Salt and pepper, to taste
Tabasco sauce, to taste
1 cup buttered bread crumbs

Remove oysters from shells reserving ¼ cup liquid.
Dry 24 shells and arrange on a baking sheet.
Warm the cream and ¼ cup oyster juice in a saucepan.
Melt the butter in another pan, and sauté the mushrooms.
Stir in the flour and cook until bubbling.
Slowly add the cream mixture, stirring constantly until the sauce thickens, but at least 3 minutes.
Remove from the heat and add the remaining ingredients except breadcrumbs.
Place a bit of the mixture in each shell, then an oyster and cover with more mixture.
Top with bread crumbs.
Bake at 450°F for 5 to 10 minutes until sauce bubbles.