Oysters Mornay
Indulge in the luxurious elegance of Oysters Mornay, a classic dish that transforms fresh oysters on the half shell into a decadent appetizer or main course. Topped with a velvety Mornay sauce made from Gruyère and Parmesan cheeses, enriched with a splash of dry white wine and a hint of nutmeg, these baked oysters are finished with golden breadcrumbs for the perfect crunch. The dish comes together in just 30 minutes, making it an impressive yet approachable recipe for any occasion. Garnished with a sprinkle of fresh parsley, Oysters Mornay delivers a rich, seafood-inspired flavor that pairs beautifully with crisp white wine. Perfect for dinner parties, romantic evenings, or holiday celebrations, this recipe is sure to impress seafood lovers and gourmands alike.
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Recipe Information
Ingredients
- 12 pieces Fresh oysters on the half shell
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 1 cup Heavy cream
- 1 cup Gruyère cheese, grated
- 1 4 cup Parmesan cheese, grated
- 2 tablespoons Dry white wine
- 0.125 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cup Breadcrumbs
- 2 tablespoons Fresh parsley, finely chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking tray with rock salt or balled-up aluminum foil to hold the oysters steady during baking.
Ensure oysters are clean and properly shucked, leaving each oyster in its half shell. Arrange the oysters on the prepared baking tray.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes to form a roux.
Gradually whisk in the milk and cream. Continue to cook, stirring constantly, until the mixture thickens and bubbles gently, around 4–5 minutes.
Reduce the heat to low. Stir in the grated Gruyère cheese and 2 tablespoons of Parmesan cheese until melted and well combined.
Stir in the white wine, nutmeg, salt, and black pepper. Remove the Mornay sauce from the heat and set aside.
Spoon about 1-2 tablespoons of the Mornay sauce over each oyster, making sure the sauce completely covers the oyster.
Sprinkle the breadcrumbs and the remaining Parmesan cheese evenly over the sauced oysters.
Place the tray in the oven and bake for 10–12 minutes, or until the sauce is bubbly and the top is golden brown.
Remove from the oven and let cool slightly. Garnish with chopped parsley before serving. Serve warm as an elegant appetizer or main dish.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 3353 mg | 146% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 14.4 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 2342 mg | 180% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
