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Mongers Baked Oysters

Mongers' Baked Oysters

Baked Gulf oysters with a magnificent homemade roux from Mongers Market + Kitchen.
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Course Appetizers

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.
Keyword baked oysters, Mongers, Mongers Baked Oysters, oysters
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