Oyster Mornay

2 dozen oysters in half shells

1 cup béchamel sauce

 2 tbsp. grated tasty cheese

½ tsp. French mustard

¼ cup milk or cream

Extra grated cheese

• Beat 2 tbsp. of grated cheese into hot béchamel sauce.

• Add ½ tbsp. French mustard and add quarter cup cream or milk.

• Heat but do not boil.

• Remove oyster meat from shells and put aside in a clean container.

• Rinse the oyster shells thoroughly.

• Place a little sauce on each shell, return oysters to their shells and cover with more mornay sauce.

• Sprinkle with cheese and place under grill until lightly browned.

• Serve at once.