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The ultimate aphrodisiac

Oysters Gratinee

5 tbsp. butter
1 shallot, finely chopped
1 cup cracker crumbs
1 cup shucked oysters and the liquor
4 tbsp. crème fraiche
1/2 tsp. Worcestershire Sauce
1/2 tsp. fresh thyme, chopped
dash of hot paprika and white pepper
1 tbsp. flat leaf parsley, chopped
salt to taste

1. Melt the butter in a skillet, and sauté the shallot over medium heat for 2 minutes.  Remove
the skillet from the heat and stir in the cracker crumbs.

2.  Spread half the crumb mixture over the bottom of an 8 inch baking dish or divide between
two individual baking dishes. Drain the oysters, reserving the liquor, and lay them over the crumbs.

3.  In a small mixing bowl, combine the reserved oyster liquor, crème fraiche, Worcestershire,
thyme, pepper, paprika, salt and pepper.  Pour this over the oysters.  Sprinkle the
remaining crumbs over all and bake in a preheated 350 oven until lightly browned,
20-30 minutes.

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