by the Gulf Seafood Marketing Coalition and Executive Chef Brian Landry from Borgne restaurant in New Orleans

Ingredients

For 6 servings

2 Tablespoons Salted Butter

½ Cup Diced Shallots

¼ Cup Finely Chopped Green Onions (White and Green Parts)

3 Tablespoons Chopped Garlic

1 Cup Vermouth (or White Wine)

1 ½ Cups Oyster Liquor

3 Cups Heavy Cream

1 Bay Leaf

1 Tablespoon Chopped Fresh Thyme

48 Large Gulf Oysters, Shucked

1 Pound Cooked Spaghetti

½ Cup Grated Parmesan Cheese

Salt and Freshly Ground White Pepper to Taste

Optional garnishes (shaved parmesan leaves, grated bottarga)

Preparation

Melt the salted butter in a large sauté pan over high heat. Sauté the shallots and green onions for 3 minutes or until translucent. Reduce the heat to medium-high. Add the garlic and  sauté for 1 minute more. Add the vermouth, swirl the pan to deglaze, and allow the mixture to simmer for 2 minutes. Add the oyster liquor, heavy cream, bay leaf, and fresh thyme and simmer all ingredients for 8 to 10 minutes, until the cream is bubbling and the sauce begins to reduce. Add the oysters and cook until the edges begin to curl. Stir in the parmesan cheese. Season with salt and white pepper. Add the cooked spaghetti, and cook until pasta is heated through. Divide the pasta and oysters equally into six bowls. Garnish with shaved parmesan and bottarga.