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1
Preheat the oven to 450 degrees.
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2
Slice the oysters into bite-sized pieces.
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3
Combine with the lemon juice and the chives in a large bowl and set aside.
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4
Melt two tablespoons of the butter in a frying pan over medium heat and gently saute the mushrooms until they have given off their liquid (about five minutes).
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5
Drain, reserving the liquid in a bowl.
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6
Set the mushrooms aside.
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7
In the same frying pan, melt two more tablespoons of the butter over medium heat.
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8
Saute the red peppers, scallions, shallots and garlic until soft.
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9
Add the sausage and brown it gently.
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10
Add the sausage mixture and the mushrooms to the bowl of oysters.
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11
Add the minced parsley and mix well.
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12
In a large bowl, beat the eggs with a whisk or fork, then beat in the heavy cream.
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13
Stir in the corn bread and season with salt and pepper to taste.
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14
Gently fold into the sausage, mushroom and oyster mixture.
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15
If the mixture seems too thick, add some of the mushroom juices or a tablespoon or two of heavy cream.
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16
The consistency should be that of a cake batter.
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17
Butter a shallow casserole dish, such as a nine-inch-square baking dish, with the remaining tablespoon of butter.
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18
Spoon in the mixture; there should be enough to fill the dish just to the top.
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19
Lower the oven to 350 degrees, put the dish in immediately and bake for 30 to 40 minutes, until the mixture has set.
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20
Remove from the oven and let stand for 15 minutes before serving.
