oyster au gratin


  • 3 cups milk
  • ½ onion
  • 1 bay leaf
  • 2 cloves of garlic
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 pinch ground nutmeg
  • 12 fresh oysters
  • 1 cup grated Parmesan cheese
  • Mozzarella cheese for gratin
  • Parsley
  • Salt to taste



Prepare the béchamel sauce: boil the milk with onion, bay leaf and cloves. Melt the butter, add all-purpose flour and stir until it smells like cookie. Add the boiled milk gradually, stirring constantly to avoid lumps. Season with salt and ground pepper; set aside. Open the oysters ( you can try to open it with your hands, if it is difficult it can boil for a few minutes)  and season with a pinch of salt (do not use much salt). Cover with béchamel sauce, sprinkle Parmesan cheese and mozzarella cheese. Take it to the oven for 6-7 minutes, until cheese is melted and golden. Serve immediately with lime.

Leave a Reply

Your email address will not be published. Required fields are marked *