Sydney Rock Oyster Mornay

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SERVINGS

2 to 6 servings scale / convert

INGREDIENTS

2 dozen oysters on half shell
1 cup béchamel sauce
2 tbsp. grated tasty cheese
1/2 tsp. French mustard
1/4 cup cream or milk
Extra grated cheese

Béchamel Sauce
1 cup milk
1 bay leaf
1 onion or shallot, finely chopped
5 whole peppercorns
1 oz. butter
2 tbsp. plain flour
Salt and pepper, to taste

INSTRUCTIONS

Beat 2 tablespoons of grated cheese into hot béchamel sauce. Add ½ tablespoons 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 the oysters to their shells and cover with more mornay sauce. Sprinkle with cheese and place under grill until lightly browned.

Serve at once.

Béchamel Sauce:
Heat milk slowly on low heat to scolding point with bay leaf, onion (or shallot) and peppercorns. Remove from heat, cover and stand for 7-8 minutes. Melt butter in small heavy saucepan, remove from heat, stir in flour, cook for about one minute. Strain the slightly cooled milk mixture and add all at once to the heavy saucepan. Stir constantly over medium heat until boiling. Simmer for 2-3 minutes. Add cream, salt and pepper to taste.

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TAGS

main courses, oyster, seafood add tags