Mongers Baked Oysters

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Mongers Baked Oysters

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Baked Gulf Oysters with a magnificient homemade roux from Mongers Market + Kitchen.


  • 24-30  Gulf Oysters, scrubbed and shucked on half shell
  • 3 T butter, melted
  • 3 T flour
  • 2 C milk
  • 1  shallot, halved
  • 1 bay leaf
  • 2  cloves
  • Salt & white pepper to taste
  • Pinch grated nutmeg
  • 1 ounce Gruyere, grated
  • 1 ounce  Parmesan, grated
  • 1 T  tarragon, chopped
  • 1 T  chives, chopped
  • 1/3 C  toasted breadcrumbs

Recipe Info

  1. Combine melted butter and four, cook over medium heat to form a roux. Set aside.
  2. In a medium saucepan bring the milk, shallot, bay leaf and cloves to a simmer. Remove from heat and let steep for 30 minutes. Discard the shallot, bay leaf and cloves. 
  3. Bring milk back to a simmer and whisk in the roux until smooth. Cook over low heat, stirring continuously, for 10-15 minutes. Season with salt, white pepper and nutmeg. 
  4. Remove from heat, stir in the cheeses and herbs. Let cool to room temperature. 
  5. Top each oyster with 1 tablespoon of sauce and bake in a preheated oven set at 400. Top with toasted breadcrumbs and serve. 

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