This is a great appetiser for seafood lovers, and is sure to impress at dinner parties. Don’t tell anyone how easy it actually is!
Servings
12 Servings
PREP TIME
10 mins
COOK TIME
10 mins
TOTAL TIME
20 mins
Difficulty
Easy
Wine pairing
Champagne
These are perfect as they are, but for a little more flavour you can add a clove or two of garlic while melting the butter.
For garnish and flavour, top cooked oysters with chopped parsley, chives or coriander.
1. Melt the butter in a small pot over low-medium heat, then add the flour and whisk for 1 minute, until the flour is completely incorporated.
2. Add the milk, a little at a time initially, whisking between additions. Once all of the milk has been added, turn the heat to medium-high and stir continuously until the milk has thickened.
Tip: Add the milk slowly to start, a few tablespoons at a time. This will help to ensure a smooth consistency. It will take a little while for the sauce to thicken once all the milk has been added – just ensure you’ve got the sauce over medium-high heat, and keep stirring continuously (or very regularly) and it will start to thicken.
3. Once the sauce has thickened, add the gruyere cheese and salt and pepper to taste. Stir until the cheese has melted.
1. On a baking tray or an ovenproof dish, scatter a thick layer of rock salt, and then place the oysters on top.
Tip: If you have an oven-to-table dish, this is perfect for cooking oysters! The rock salt is to keep the oysters in place and level, so that the cheese sauce doesn’t spill out when baking.
2. Spoon the cheese sauce on top of the oysters, until the shells are full. Top each oyster with a sprinkle of the parmesan cheese.
3. Place the dish in the oven on the highest shelf, and turn the oven to grill. Watch the oysters closely, and take the dish out when the tops are golden.
4. Try to be patient while you allow the oysters to cool a little – they’re piping hot straight out of the oven!
These generally won’t last long enough to enjoy with wine. Though, a sparkling wine will pair beautifully if you and your guests have the patience! I’d personally open a bottle of either Champagne or Blanc de Blanc, which will have enough body to compete with the cheesy mornay sauce.
