Oysters Pommary

6 Malpeque oysters, shuck, retain bottom shell 15 ml (1 tbsp) butter 1 shallot, minced 60 ml (2 oz) white wine (dry) 120 ml (4 oz) cream (35%) 25 ml (2 tbsp) Pommary Mustard (grainy French) salt and pepper to taste 15 ml (1 tbsp) fresh parsley, chopped Pre-heat oven to 200 degrees C (400 degrees F). Place butter in a small, heavy saucepan and gently sweat the shallots until translucent. Add the white wine and increase the heat, then add the cream and reduce slightly. Remove from the heat and add the mustard to the sauce. Place oyster back in the bottom shell and spoon sauce over. Bake 4-6 minutes until golden. Serve hot. Serves 1.