Deviled Oysters

Ingredients

• 1 pint(1/2 L)shucked oysters
• 2 tablespoons butter
• 3 shallots, chopped fine
• 2 tablespoons flour
• 1 cup(1/4 L)light cream
• 1/8 teaspoon nutmeg
• Pinch of cayenne pepper 1 teaspoon dry mustard
• 2 teaspoons Worcestershire sauce
• 2 tablespoons minced parsley
• 1 cup(1/4 L)freshly made bread crumbs, buttered

Directions

Preheat the oven to 400 degrees(205 C). Have on hand 6-8 deep halves of oyster shells or 4-6 scallop shells. Chop the oysters coarsely and set aside. Melt the butter in a saucepan and add the shallots, cooking until soft. Stir in the flour, cook for 2 minutes, snd slowly add the cream, nutmeg, cayenne, mustard, and Worcestershire sauce. Cook over medium-low heat, stirring constantly, for 4-5 minutes, until the sauce is smooth and thickened. Stir in the oysters and 1 tablespoon of the parsley. Remove from heat and spoon into the shells. 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. Serves 4

Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Deviled Oysters