Baked Oysters Mornay

Baked Oysters Mornay

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
Read the whole recipe on Karista's Kitchen