Ingredients: 1 pint shucked oysters 2 tbsp butter 3 shallots, chopped fine 2 tbsp flour 1 cup light cream 1/8 tsp nutmeg Pinch of cayenne pepper 1 tsp dry mustard 2 tsp Worcestershire sauce 2 tbsp minced parsley 1 cup freshly made bread crumbs, buttered Directions:1. Preheat the oven to 400 F. Have on hand 6-8 deep halves of oyster shells or 4-6 scallop shells. Chop the oysters coarsely and set aside. 2. Melt the butter in a saucepan and add the shallots, cooking until soft. 3. Stir in the flour, cook for 2 minutes, and slowly add the cream, nutmeg, cayenne, mustard, and Worcestershire sauce. 4. Cook over medium-low heat, stirring, for 5 minutes, until the sauce is smooth and thickened. 5. Stir in the oysters and 1 tbsp of the parsley. Remove from the heat and spoon into the shells. 6. Place the shells on a baking sheet. Mix the remaining parsley and bread crumbs and sprinkle evenly over the oyster mixture. Bake 15-20 minutes. |