Oysters Joyce


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.




15 min


5 min


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