If there is one shellfish I had to learn to love, it’s oysters. But when I finally decided that I truly loved oysters, I became a wee bit obsessed. Thus began my fascination with cooking and baking with oysters. Which is how this lovely Oysters Mornay happened.
Actually, I was testing several different recipes for Oysters Rockefeller a few years ago and I’ve decided I really love my baked oysters covered with a sauce and maybe some cheese and a little something crunchy for added texture.
In the beginning I made a boozy béchamel to use on my baked oysters but then I decided it needed more than just a boozy béchamel. It needed a Mornay. Mornay sauce is much like a boozy béchamel but with cheese. Gruyère to be specific.
- One dozen shelled oysters
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups whole milk, warm
- 1/4 cup white wine
- Pinch of nutmeg
- 1 cup shredded Gruyere or aged Swiss
- Salt and pepper to taste
- 1 cup cooked and squeezed spinach
- 1 lemon
- Dash of tabasco
- 1/4 cup Panko bread crumbs
- 1/4 cup grated parmesan cheese