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Oysters Mornay by Jan Hendrik van der Westhuizen
Description
Don’t be afraid to try something new, especially when it’s Jan Hendrik van der Westhuizen’s Oysters Mornay featuring our Forage and Feast Pacific Oysters.
Directions
1. Defrost the frozen oysters according to the instructions on the packaging.
2. Heat the milk in a saucepan until almost boiling.
3. Add a bit of warm milk to the corn flour and mix into a smooth paste.
4. Add the corn flour paste to the remaining warm milk and keep stirring on medium heat until the mixture thickens.
5. Add the Gruyère cheese and half of the Parmesan cheese. Stir until the cheese has melted, then season with salt and pepper.
6. Cover the base of an oven dish with coarse salt. This will help the oysters to sit evenly.
7.Arrange the oysters on the bed of salt, spoon the sauce over each oyster, and sprinkle with the remaining Parmesan cheese.
8. Heat the oven grill and place the dish in the oven until browned and bubbling.
Ingredients
- 12 Forage and Feast Pacific Oysters
- 250 ml milk
- 15 ml corn flour
- 125 ml Gruyère cheese; finely grated
- 30 ml Parmesan cheese; finely grated
- Freshly ground black pepper
- Coarse salt