2 dozen native rock oysters with Mornay grill topping
Who doesn't love a decadent Oysters Mornay where the oyster gently steams in the rich and creamy Bechamel sauce, while the grated cheddar bubbles and browns on top?
Ingredients: butter, flour, milk, cayenne pepper, pepper, salt, cheddar cheese.
Directions: 1. Shuck your oysters and drain off the brine. Rinse if there is any dirt or grit on the oyster or in the shell. 2. Return oysters to shell and cover with a dessert-spoonful of Bechamel sauce per oyster. 3. Top with a generous sprinkle of cheddar cheese. 4. Grill until cheese is bubbling and turning golden brown. 5. Serve and eat immediately with plenty of crusty bread to mop up. Note: oyster shells and contents are hot when they come out from under the grill, so take care!
Your oyster grill pack includes 4 free reuseable Eazy Azz oyster grill trays, which are Australian-made.