Oyster Mornay
Oyster Mornay is an Aussie favourite way to have oysters because it's deliciously creamy and cheesy. Enjoy a dozen at home!
Ingredients
- 12 Pacific oysters (or large-sized oysters) (NOTE 1)
- 30 gm unsalted butter
- 1 tbsp + 3 tsp plain flour (or 1 tsp less for thinner mornay sauce) (NOTE 2)
- 2 tbsp dry white white (NOTE 3)
- 200 ml milk (full cream or whole milk)
- ¼ cup freshly shredded parmesan cheese (NOTE 4)
- ¼ tsp salt
- ½ cup shredded tasty cheese (NOTE 5)
Instructions
- Scrunch up some foil and lay it out on a large tray. Doing this will help the oyster grip on to something so they will stay upright when grilling. Place the oysters onto the foil and preheat the grill (broil) or top element of the oven to high or 200°C (390°F)
- Melt the butter in a small frying pan or saucepan over medium heat, then add in the flour and stir quickly. The mixture should foam up, stir for another minute or until the mixture is a little darker. Pour in the wine and drizzle in the milk whilst stirring quickly. The mixture will look lumpy at first, this is okay, just continue to mix quickly and it will smooth out.
- Decrease the heat to medium-low, then add in the parmesan and salt. Stir until the parmesan has completely melted into the sauce. Give the sauce a taste and add in more salt or pepper if needed. Remove the pan from the heat, the mornay sauce should thicken slightly.
- Place approximately a tablespoon of mornay sauce on top of each oyster, then place the shredded tasty cheese on top. Grill for approximately 10 minutes or until golden. You may need to rotate the tray halfway during cooking to get an even colour on the oysters.
Notes
(NOTE 1) Pacific oysters - these oysters were originally from Japan and the Pacific coast of Asia, it's now farmed around the world. Pacific oysters are quite large and meaty, with a mild creamy taste of the sea. If you can't get your hands on Pacific oysters, don't worry, as any variety of oysters would work as long as it's large, raw and super fresh.
(NOTE 2) Plain flour (all-purpose flour) does not contain any leavening agents. The mornay sauce for this recipe is quite thick, so it grabs onto the oysters nicely. If you prefer a thinner sauce, remove 1 teaspoon of flour from the amount called for in this recipe.
(NOTE 3) Dry white wine is lower in sugar levels than other varieties of white wine. Sauvignon Blanc, Chardonnay and Pinot Grigio are popular dry white wine varieties.
(NOTE 4) Parmesan cheese - It's worth the effort to grate your own parmesan cheese rather than buying store-bought pre-shredded cheese. This is because most pre-shredded cheese contains an anti-caking agent, which may cause problems with melting the cheese into the sauce. It may also result in a grainy sauce instead of a silky one, and fresh parmesan cheese tastes much better!
(NOTE 5) Shredded cheese - I used tasty cheddar cheese, however, any variety of melting cheese would work. Swiss, Monterey Jack, mozzarella and all types of cheddars are great choices.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1oysterCalories: 112kcalCarbohydrates: 2gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 120mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 154IUCalcium: 79mgIron: 1mg