Oyster Mornay


  • 2 dozen oysters in half-shells
  • 1 cup béchamel sauce
  • 2 tbsp. grated tasty cheese
  • ½ tsp. French mustard
  • ¼ cup milk or cream
  • Extra grated cheese


  1. Beat 2 tbsp. of grated cheese into the hot béchamel sauce.
  2. Add ½ tbsp. French mustard and add quarter cup cream or milk.
  3. Heat but do not boil.
  4. Remove oyster meat from shells and put aside in a clean container.
  5. Rinse the oyster shells thoroughly.
  6. Place a little sauce on each shell, return oysters to their shells and cover with more mornay sauce.
  7. Sprinkle with cheese and place under the grill until lightly browned.

Serve at once.

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