Delve into the tantalising combination where the oceanic richness of freshly shucked oysters meets the smokiness of the grill. Amidst this straightforward yet exquisite dish, a creamy Swiss cheese sauce adds a touch of indulgence to every bite with its luxurious velvety texture. Tried, tested, and loved, guaranteed flavour-packed, wheather sizzling on the BBQ or cooking under the grill.
Ingredients
- 18-20 freshly shucked oysters in the half shell (drain juice into a cup)
For the sauce
- 65g Unsalted butter
- 25g Flour
- Few splashes of Milk (about 40ml)
- 100g Freshly grated Gruyère cheese (or similar Swiss cheese)
- A big pinch of Fantasea-salt
- Thick cream, 180g
- 1 tbsp Dijonaise
Crumb top
- 60g Panko bread crumbs
- 20g grated parmesan
Preparing the Oysters
Drain the juice from the oysters, reserving it in a cup. Give each oyster a slight pat with paper towel before placing them back into the half shell. This step helps prevent the finished product from becoming watery.
Cooking
Grilling the oysters can be done in two ways, both take approximately 8 or so mins to cook, on high heat.
Under the grill:
Place the oysters on a grill grate or use scrunched-up foil on a baking tray to keep them upright. This method ensures a golden top.
On the BBQ:
Alternatively, place the oysters directly onto your grill to cook from underneath.
Caution:
Be cautious, as the oyster shells will become extremely hot during the cooking process. Use tongs and have plates prepared to safely remove them when ready and bubbling.
Cooling:
After cooking, let them cool for a few minutes. This will allow them to slightly thicken prior to serving.
Making the sauce
Crumb top
And lastly, for the crumb topping, combine panko bread crumbs and parmesan, then simply sprinkle the crumb mix over each oyster. Now you're ready to grill!