Oysters Rockefeller

Brush oyster shells under cold running water. Open shells, remove oyster meat and set aside. Wash and thoroughly dry the inside of the deeper halves of the shells.

To make the white sauce, melt the butter over low heat. Stir in flour. Pout in milk a little at a time, stirring constantly. Continue to stir while it thickens. Flavor with Dijon mustard, sour cream, salt, pepper and nutmeg to taste. Set aside.

To assemble, defrost and drain spinach well. Mix spinach and 3/4 of white sauce together. Pour some spinach mixture into reserved oyster shells. Delicately center 1 oyster into each shell and cover with white sauce. Sprinkle with grate Parmesan cheese. Broil until golden brown. Serve immediately, garnished with freshly chopped parsley.