This Month's Recipe

Combine oysters and their liquor in cold water and refrigerate. Melt butter in a skillet over low heat. Add onions and sauté until they are soft. Add flour and whisk to make a white roux . Season with salt, pepper and cayenne.

In a saucepan, combine the oyster liquor and water together and bring to a boil. Temper the roux with the oyster / water liquid and then stir the roux into the liquid until well mixed. Turn heat to high, add cheese and stir until cheese begins to melt. Lower heat and cook 3 to 4 minutes or until mixture is smooth. Add cream and simmer to almost a boil for an additional 2 minutes. Turn off heat. Add oysters and let stand for 3 to 4 minutes. Serve over your favorite pasta. Serves four.

This is a sturdy and fantastic meal! Make sure your don’t curdle the cream. Keep the heat at a simmer. We like penne as our pasta for this, but you may want to use something different.

Bon Appetit!