6 ounces cold butter, divided
1/2 teaspoon Creole seasoning
2 ounces clam juice
1 teaspoon finely minced fresh garlic
10 to 12 large shrimp (21 to 25 count), peeled and de-veined, with tails
1/4 cup button mushrooms, sliced 1/4-inch thick
2 tablespoons minced fresh parsley leaves
3 tablespoons thinly sliced scallions, green part only
Day old French bread rounds, sliced 3/4-inch thick
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