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.