Oysters Mornay Recipes

OYSTERS MORNAY

Steps:

• Prep time is for oysters already halved.
• Heat milk in a pan, when hot, mix a little water with cornflour, add to milk and stir until mixture thickens, it should be quite a thick consistency.
• Add Gruyere and 2 tablespoons Parmesan stir until cheese has melted.
• Pour rock salt into an oven proof dish enough to cover the bottom, helps oysters to sit evenly, place oysters in dish, spoon sauce over oysters to cover, sprinkle remaining Parmesan cheese over each oyster (note: 2 Tablespoons approx enough to cover.).
• Grill Oysters until browned and bubbling.

BAKED OYSTERS MORNAY

Steps:

• Heat the oven to 375F.
• Place the oyster tins (or shells) on a baking sheet and place one oyster in each tin.
• Mix together the parmesan and Panko bread crumbs. Set aside.
• In a sauce pan over medium heat add the butter. When the butter is melted stir in the flour. Let the flour and butter cook for a minute or two and then slowly whisk in the warm milk. Just as the sauce thickens add the 1/4 cup white wine. Then stir in the pinch of nutmeg and shredded cheese. Season to taste with salt and pepper.
• Lightly salt and pepper the cooked spinach and place a little on each oyster. Then drizzle a tablespoon or two of Mornay sauce over the spinach and then top with the parmesan and Panko bread crumbs mixture.
• Place the baking sheet in the oven and bake until bubbly and the tops are golden brown. Often times the tops don't brown well enough for me, so I place the baking sheet under the broiler for a minute to get the color I like.
• Remove the oysters from the oven and give them a squeeze of lemon. Serve immediately with Tabasco.