from Tatiana's notebook · Seafood
Oysters Mornay
For those that find eating raw freshly shucked Oysters a little intimidating, This recipe for Oysters Mornay is a great compromise. The Mornay sauce is a Bechamel sauce enriched with grated cheese. This versatile sauce is used to coat dishes to be glazed under the grill. Oysters and Mornay sauce, they really do make for a perfect marriage.
- Total
- 20 min
- Makes
- 24 Oysters
Jump to the methodAdded August 2011
You'll need
- 50g grated Cheddar cheese
- 24 Oysters
- ½ quantity of Bechamel Sauce requiring
- 25g Plain Flour
- 25g Butter
- 125ml Milk
Method
Prepare a half portion of Béchamel Sauce as detailed on our How to make Béchamel Sauce page.
While still warm, add the grated cheese to the sauce. Stir the sauce until the cheese has melted completely. The Mornay sauce should have a thick and smooth consistency.
Béchamel Sauce 
Add sauce to the Oysters Pre-heat your grill oven at 170 degrees.
Line a baking tray with foil. Place some rock salt at the bottom of the tray. This will hold the oysters while cooking.
Place one tablespoon of the Mornay sauce on the top of each oyster.
Put the oysters tray under the grill until the sauce has turned slightly golden.
Enjoy the oysters while warm.
Cook the Oysters under the grill
