That looks great. It's somewhere in the neighborhood of oysters rockefeller. You might try adding some anise or replacing some of the wine with Herbsaint or Pernod.
Heeeyyy...and I've got almost a whole fifth of Herbsaint in the liquor cabinet...I'm going to do that next time I'm making it with fresh greens instead of canned. We usually put Herbsaint in the "gumbo 'zab", but we did not make it this year, everyone was too busy.
Meanwhile I just went and whipped up a lovely concoction of Herbsaint, chardonnay (I was out of sweet vermouth), lemon juice, and Peychaud's bitters in your honor for the suggestion...good for what ails ya...:9: