|2 dozen oysters, in shell
|2 tbs unsalted butter
|2 and 1/2 tbs flour
|1 and 1/3 cup milk
|1 large scallion, white and green parts, finely chopped
|1 clove garlic, pressed or minced
|1/2 tsp Tabasco sauce
|3/4 cup Gruyere cheese, grated
|Black pepper to taste
|1/3 cup country ham, trimmed and diced
|Rock salt for serving
These fresh oysters are broiled on the half shell covered with a cheesy mornay sauce with bits of ham and scallions.
- Melt the butter in a sauce pan using medium heat.
- Once the butter has melted add the flour and whisk the mixture constantly for about 2 minutes.
- Slowly add in the milk while continuing to whisk, making sure there are not lumps.
- Cook for about 3-4 minutes to make a thick white sauce.
- Remove from the heat and allow to cool completely.
- Once the sauce has cooled stir in the garlic, scallions, ham and cheese and combine well.
- Add a good amount of rock salt on a foiled lined baking sheet. Enough to cradle the oysters.
- Open the oysters taking care to reserve the oyster liquor inside.
- Use an oyster knife to free each oyster from the bottom shell.
- Place the oysters on the half shell onto the rock salt and spoon about a tablespoon of the sauce over each oyster.
- Place the oysters under a broiler and cook for about 3 minutes or until the sauce starts to turn a little browned and bubbling.