1/2 pt. oysters (drained)
1 lb. fresh or frozen shelled shrimp (cooked and drained)
1 lb. sea scallops
3/4 lb. mussels or sm. clams (cleaned and steamed)
3 tbsp. butter
1/2 c. sliced fresh mushrooms
1/4 c. chopped onion
2 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
2 c. light cream
2 tbsp. parsley
2 tbsp. dry sherry
hot cooked linguini

In saucepan, cook oysters in butter until edges curl. Remove oysters and set aside. In same pan, cook mushrooms and onion until tender; blend in flour, salt, pepper, and nutmeg. Add cream all at once. Cook, stirring constantly, until thick and bubbly. Stir in shrimp, oysters, mussels; turn on low to heat through. While mixture heats, wash scallops and saute in butter until done. Add to rest. Stir in parsley and sherry. Serve over hot cooked linguini.