4 thick slices good white bread, lightly toasted and buttered 3 dozen freshly shucked oysters with their liquor 2 cups heavy cream 1 tablespoon Worcestershire sauce 1 1/2 tablespoons coarse grain mustard 1/2 teaspoon Old Bay seasoning 4 tablespoons unsalted butter Smoked paprika for garnish (or chives)

Step 1 Place one slice of the buttered toast in each of four shallow soup bowls and set aside in a warm spot.

Step 2 Lift the oysters out of their liquor and set aside. Combine the liquor with the cream, Worcestershire sauce, mustard and Old Bay in a small saucepan and mix well. Bring just to a simmer over medium-high heat, then remove from the heat and keep warm.

Step 3Melt the butter in a large skillet over medium heat. Add the oysters and cook just until the edges start to curl, just a couple minutes. Pour the warm cream mixture over them and cook, stirring constantly, until the oysters plump up, about 5 minutes.

Step 4Using a slotted spoon, divide the oysters among the four prepared bowls, laying them over and around the toast. Raise the heat and cook the liquid until it thickens slightly. Pour over the oysters. Dust lightly with paprika and serve at once.

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