Tippi's New Orleans Dancing Treat

2 pints oysters – cleaned and drained

1 large bowl

1 Tbsp celery salt

1 Tbsp black pepper

2 cups white wine

1 large saucepan

2 cans mushroom soup

2 cups mushrooms – fresh and chopped

1 large platter

1 cup bacon bits

2 to 3 bottles white wine

Pour 2 pints of cleaned oysters into a large bowl and then blend celery salt, black pepper and white wine into the mixture. Stir the mixture thoroughly and then pour the ingredients into a large saucepan. Heat the mixture over “Medium” heat until the wine starts to boil. Next, reduce the heat to “Low” and then blend 2 cans of mushroom soup and 2 cups of chopped mushrooms into the pan. Stir the ingredients until well blended. Let the mixture cook for 25 minutes – stirring continuously. Lastly, pour this hot dish onto a large platter and top the dish with bacon bits. Serve this dish with 2 to 3 bottles of white wine.

From the Detour Memphis Cookbook Line.