Drain the oysters and collect the water. Sprinkle the oysters with the Creole seasoning, and toss around to coat uniformly. Put them in the refrigerator while making the sauce.
In a saucepan, make a medium-dark roux with the butter and flour, taking care not to burn it. When the roux has reached the right color, add the red wine and bring it to a boil while stirring.
After the wine boils for a minute, add the beef stock, strained oyster water, bay leaves, and garlic. Whisk to dissolve the bits of roux that will be floating around. Lower the Bring the pot up to a simmer and let it cook and thicken for about 45 minutes.
Add the Worcestershire and the hot sauce, plus salt and black pepper to taste. Simmer another ten minutes, at most, while you're preparing the oysters.
Get the oysters from the refrigerator and coat them with flour seasoned with the 1 Tbs. salt. Fry the oysters till golden brown, about two minutes. Don't add so many that the oil temperature drops radically. Drain after frying.
Spoon some of the sauce into a bowl and toss the oysters around in it to coat them well. Place six oysters on a plate and top with some green onions and parsley.