Oyster Dip – Bobbi Cupboard

1 pint of shucked oysters
4 oz cream cheese with chives
1 tbsp worchestershire sauce
1/4 cup whipping cream
pinch of dry mustard
pinch of salt
2 tbsp chopped parsley

Cook the oysters in their liquor until the edges curl.
Drain and chop the oysters.
Blend in a blender the oysters and the rest of the ingredients.
Chill.