While a freshly shucked oyster topped with lemon and black pepper and served with a sip of crisp MCC may bring to mind thoughts of summertime seaside holidays, these molluscs are actually at their tastiest during the cooler months.
- 16-20 fresh oysters
- 4 tablespoons of butter
- 3 tablespoons cake flour
- 500ml of cream
- 2 small cloves of garlic, crushed
- 300ml grated Parmesan cheese,
plus additional for topping
- 2 tablespoons flatleaf parsley, finely chopped
- 2ml ground nutmeg
- coarse ground sea salt and black pepper
1. Preheat the oven to 220°C. Set a steamer over a pot of boiling water and steam the oysters on high for 10 minutes. This will cook them slightly and make them easier to shuck. Shuck each oyster and remove from its shell. Set aside.
2. For the bechamel, melt the butter in a saucepan over medium heat. Use a wooden spoon to stir in the flour and then pour in the cream and whisk the mixture until smooth and thickened. Remove the sauce from the heat and add in the garlic, cheese and parsley. Stir until combined and season with salt, pepper and nutmeg. Pour a little of the warm sauce into an ovenproof dish, coating the base. Arrange the steamed oysters in the dish and pour over the rest of the bechamel.
3. Sprinkle a generous amount of grated Parmesan over the top off the dish and bake in a preheated 220°C oven for 10-15 minutes or until the cheese is golden and bubbling. Serve the oysters immediately with crusty bread and chilled glasses of Krone Kaaimansgat Blanc de Blancs MCC.