2 Pt. shucked -- raw oysters 2 Cans cream of mushroom soup 1/4 C. to 1/2 c. dry white wine 1 Small Can smoked salmon 2 Tbsp. butter 2 Tbsp. finely chopped shallots (green onions) 1/2 Lb. noodles -- cooked until tender juice of 1 lemon salt and pepper Empty oysters into a sieve placed over bowl. Drain, reserving liquid. Saute shallots in butter in skillet. Add mushroom soup, wine, juice from oysters and salmon, lemon juice, salt and pepper. Simmer about 5 minutes; add oysters and salmon. Cover; cook 20 to 30 minutes. Serve over cooked noodles. Serves 4 to 6.
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