Barbecued Oysters with Rosemary Biscuits

Ingredients

24 large shucked oysters, with their liquor
1 teaspoon Creole Seasoning
2 teaspoons olive oil
1/4 cup finely chopped yellow onions
3/4 cup heavy cream
3 tablespoons Barbecue Sauce Base
Rosemary Biscuits, warm

Instructions

Toss the oysters (reserve the liquor for later) with the Essence in a medium bowl.
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Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions and cook until softened, about 3 minutes. Add the cream and barbecue sauce base and boil until reduced by half, about 2 minutes. Add the oysters and their liquor and cook until the edges of the oysters just begin to curl, about 1 1/2 minutes. Remove from the heat.
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To serve, put three of the warm biscuits on each plate. Top each with two oysters. Spoon a few tablespoons of the sauce over each serving. Serve hot.
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Yield: 4 appetizer servings