Oysters mornay

Oysters mornay

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
24 fresh oysters, on the half-shell
250ml mornay sauce, (see note)
rock salt
60g cheese, grated

Method

  1. Remove oysters from shells, smear a little sauce on bottom of each shell and return oysters. Arrange on 4 heatproof plates, on a bed of rock salt.
  2. Cover the oysters well with sauce. Sprinkle with grated cheese and grill for 2–3 minutes until lightly browned. Serve immediately.

Mornay (cheese) sauce

  • To 1 quantity béchamel sauce, add 30 g grated parmesan, gruyère or sharp cheddar cheese and a pinch dry mustard. Stir over low heat just until cheese has melted.
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