Friday, November 2, 2007

Oysters Mornay

Original Recipe by Amy Beh

Oysters Mornay

  • 8-10 oysters in halve shell
  • 1 tbsp chopped spring onion
  • ½ cup white wine
  • ½ cup whipping cream
  • salt and pepper to taste


  • Some grated parmesan cheese
  • 1 tbsp chopped chives
  • 1 tbsp chopped bird’s eye chillies (optional)

    Line a baking tray with foil and arrange the oysters in it. Pour wine into a small saucepan and add spring onion. Bring to a low simmering boil for 10-15 minutes. Add salt and pepper to taste. Add whipping cream and continue to simmer until the sauce is slightly thick.

    Add some sauce on the oysters. Sprinkle with grated parmesan cheese and grill in a preheated oven at 200°C for 1-2 minutes or until the cheese melts and the sauce starts to bubble. Sprinkle with chives and add a little chopped bird’s eye chillies before serving.

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