Ingredients
90ml dry white wine
60ml milk
60ml cream
60g butter
1 tsp cornflour
2 anchovy fillets in oil, minced
Generous pinch cayenne pepper
Grated zest of 1/2 lemon
24 oysters in shell, scrubbed
2/3 cup dried breadcrumbs
1 cup grated parmesan
Chopped parsley, to garnish
Method
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Put wine, milk, cream, butter and cornflour in a small saucepan over medium heat. Cook, stirring, until butter melts and ingredients are well mixed and hot. Add anchovies, cayenne and lemon zest, then stir well and bring to a gentle boil. Boil, stirring constantly, for about 2 minutes, until sauce thickens. Remove saucepan from heat and set aside to cool.
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Carefully run a small, sharp knife along inside of rounded bottoms of oyster shells to detach oysters. Lift out oysters and set aside in a bowl, reserving bottom shells.
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Preheat oven grill to 180°C fan-forced (200°C conventional). Put breadcrumbs and parmesan in a small bowl and stir to combine.
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Arrange oyster shells on a foil-lined oven tray. Put a spoonful of sauce into each bottom shell and lay an oyster on top. Sprinkle breadcrumb mixture evenly over oysters (keep them chilled if not ready to serve at this point).
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Grill for 3-4 minutes until sauce is bubbling and topping is golden. Serve sprinkled with parsley.
Cook's tip
Gratin means topped with a brown crust. Here, crispy parmesan adds tasty texture. For a simpler and quicker version of the sauce, use a mixture of 1 teaspoon each sweet chilli sauce and heavy cream for each oyster.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
