Pre-heat oven to 350 degrees F. In a 2-quart sauce pot, heat butter over medium-high heat. Sauté onion, celery, bell pepper, green onions and garlic until vegetables are wilted, approximately 2-3 minutes. Add heavy whipping cream, bring to a low boil and reduce to simmer. Add oysters and oyster liquid and cook until oysters are slightly curled. Remove from heat and add egg, parsley, Worcestershire and hot sauce and blend well into mixture. Sprinkle in breadcrumbs, one cup at a time, until proper consistency is achieved. Mixture should remain moist but hold together well with breadcrumbs. Season to taste using salt. Place in a well-greased 9" x 13" baking dish or individual shells and bake approximately 30 minutes.