Deviled Oysters - serves 4

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

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.
Melt the butter in a saucepan and add the shallots, cooking until soft.
Stir in the flour, cook for 2 minutes, and slowly add the cream, nutmeg, cayenne, mustard, and Worcestershire sauce.
Cook over medium-low heat, stirring, for 5 minutes, until the sauce is smooth and thickened.
Stir in the oysters and 1 tbsp of the parsley. Remove from the 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.