Shrimp Tchoupitoulas

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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