90ml dry white wine
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
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.
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.
Preheat oven grill to 180°C fan-forced (200°C conventional). Put breadcrumbs and parmesan in a small bowl and stir to combine.
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).
Grill for 3-4 minutes until sauce is bubbling and topping is golden. Serve sprinkled with parsley.
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!