Mongers' Baked Oysters
Baked Gulf oysters with a magnificent homemade roux from Mongers Market + Kitchen.
Ingredients
- 24–30 Gulf oysters scrubbed and shucked on half shell
- 3 Tablespoons butter melted
- 3 Tablespoons flour
- 2 cups milk
- 1 shallot halved
- 1 bay leaf
- 2 cloves
- Salt & white pepper to taste
- Pinch grated nutmeg
- 1 ounce Gruyère cheese grated
- 1 ounce Parmesan cheese grated
- 1 Tablespoon fresh tarragon chopped
- 1 Tablespoon chives chopped
- ⅓ cup toasted breadcrumbs
Instructions
- Combine melted butter and flour, and cook over medium heat to form a roux. Set aside.
- 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.
- Bring milk back to a simmer and whisk in the roux until smooth. Cook over low heat, stirring continuously, for 10 to 15 minutes. Season with salt, white pepper, and nutmeg.
- Remove from heat, then stir in the cheeses and herbs. Let cool to room temperature.
- Top each oyster with 1 tablespoon of sauce and bake in a preheated oven set at 400℉. Top with toasted breadcrumbs and serve.
Notes
Recipe and image courtesy of Mongers Market + Kitchen.
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