Description
This Perfect Brunch Oyster Bake is a delightful combination of fresh oysters baked in their shells with a flavorful garlic and breadcrumb topping, finished with a creamy homemade Mornay sauce. Ideal for a special brunch, this recipe offers a harmonious blend of rich cheeses, fragrant spices, and tender oysters baked to golden perfection.
Ingredients
Oysters and Topping
- 12 oysters
- 3 garlic cloves, minced
- 1/4 cup (60 ml) canola oil
- 1/2 cup (125 ml) breadcrumbs (gluten-free optional)
- 1/2 cup (125 ml) grated Parmesan cheese
- 3 large egg yolks
- 2 tablespoons lemon juice
- 1/4 teaspoon cayenne pepper
- 1/3 cup (75 ml) butter, melted
Mornay Sauce
- 1/4 cup (60 ml) butter
- 1/4 cup (60 ml) gluten-free flour mix
- 2 cups (500 ml) warm milk or dairy-free milk of your choice
- 1 teaspoon ground cloves
- Salt and pepper, to taste
- 1/4 cup (60 ml) whipping cream
- 1 cup (250 ml) grated Emmental cheese
Instructions
- Prepare Oysters: Preheat the oven to 375°F (190°C). Scrub and clean the oysters under cold, running water. Hold each oyster cup-side down in a towel for safety and insert an oyster knife into the hinge, running it along to pop open the shell. Remove the top shell and gently loosen the oyster meat from the bottom shell, discarding the liquid but keeping the meat intact. Set aside the oyster meat and shells.
- Sauté Garlic: Heat the canola oil in a sauté pan over medium-low heat. Add the minced garlic and cook for about 1 minute until soft and fragrant. Remove from heat and set aside.
- Prepare Topping Mixture: In a small bowl, combine the sautéed garlic with breadcrumbs, 1/4 cup of Parmesan cheese, egg yolks, lemon juice, and cayenne pepper. Pour the melted butter over the mixture and stir until fully combined.
- Assemble Oysters on Tray: Arrange the empty oyster shells on a baking tray. Divide the breadcrumb mixture evenly among the shells. Place one oyster on top of each breadcrumb mixture and sprinkle the remaining Parmesan cheese over the oysters.
- Bake Oysters: Bake in the preheated oven for 6 to 8 minutes until the topping is golden brown and the oysters are heated through.
- Prepare Mornay Sauce: While the oysters bake, melt 1/4 cup butter in a large saucepan over medium-high heat. Whisk in the gluten-free flour mix constantly for about 1 minute until the roux turns golden brown. Slowly whisk in the warm milk until the mixture is smooth and creamy. Add ground cloves, salt, and pepper to taste. Reduce heat to low and stir in whipping cream; cook until the sauce thickly coats the back of a spoon. Add the grated Emmental cheese and continue stirring until fully melted. Remove the sauce from heat.
- Serve: Drizzle the freshly baked oysters with the warm Mornay sauce and serve immediately. Store any leftover sauce in the refrigerator for up to 2 days.
Notes
- Be careful when shucking oysters; use a towel and an oyster knife for safety.
- Gluten-free flour and breadcrumbs can easily be substituted to make the dish gluten-free.
- The Mornay sauce can be prepared ahead of time and gently reheated before serving.
- Use fresh oysters for best flavor and texture.
- Leftover sauce should be refrigerated and consumed within 2 days.
- Adjust cayenne pepper quantity to control the spice level.
