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How to make it

  • In large sauce pan sauté mushrooms, onions and bacon until onions are translucent.
  • Add artichoke hearts, spinach and garlic then sauté until spinach is wilted.
  • Add liquors then cream and Worcestershire.
  • Turn heat to low and simmer until sauce is reduced 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.

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