Makes 2 dozen

Ingredients:

1 tablespoon extra-virgin olive oil
2 tablespoons minced red onions
1 tablespoon minced garlic
3/4 cup chopped mushrooms
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1 tablespoon minced fresh dill
1/4 pound shrimp, peeled, deveined and chopped
1/4 pound fresh crab, chopped
1/2 cup port wine
4 tablespoons unsalted butter
1 tablespoon flour
4 tablespoons Italian bread crumbs
6 tablespoons parmesan cheese, plus more for garnish
1/2 cup heavy cream
2 dozen oysters, shucked

In a medium-sized sauté pan, warm the olive oil over medium heat. Add the next 9 ingredients and sauté for 3 minutes. Add the wine, reduce by half, then add 1 tablespoon of the butter and the flour. Cook 2 to 3 minutes, stirring continuously. Add the bread crumbs, parmesan cheese, and heavy cream, stirring frequently until the mixture is smooth. Remove from the heat and stir in the remaining butter. Transfer the mixture to a glass or ceramic bowl and place in the refrigerator about 1-1/2 hours, or until thoroughly chilled.

Preheat the oven to 400ºF. Place the oysters on a baking sheet and top each with 1 tablespoon of the oyster mixture. Sprinkle with a pinch of parmesan cheese. Bake for 15 to 20 minutes, until golden brown.