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Preheat the broiler. Grease a 9x13-inch ovenproof
serving dish or
spray it with nonstick spray. Drain the oysters
and set aside. Melt
2 tablespoons of the butter in a heavy casserole.
Add the scallions
and pepper and saute until the onion is soft, about
5 minutes. Add
the mushrooms and oysters and saute for 5 minutes.
In a separate pan,
melt 2 tablespoons of the remaining butter. Stir
in the flour. When
smooth, add the cream, and stir until boiling and
thick. Add the
cheese. Stir this cheese sauce into the oyster
mixture and season
with nutmeg, paprika, salt, and pepper. The casserole
may be made
ahead to this point and refrigerated overnight.
Return it to simmer on top of the stove before
proceeding. Pour the
mixture into the prepared dish and top with the
bread crumbs and dot
with the remaining butter. Place under the broiler
until browned and
bubbling - about 10 minutes, depending on the depth
of the casserole.
