Ingredients
Scale
- 12 oysters
- 100 ml water
- 1/4 onion, finely diced
- 3 tablespoons butter
- 60 ml dry white wine
- 2 tablespoons flour
- 300 ml whole milk
- 1/2 tablespoon miso
- 100 g cream cheese
- Salt to taste
- Ground nutmeg to taste
- Ground pepper to taste
- Chopped parsley to taste
- Grated Parmesan cheese to taste
Instructions
- Place your cleaned oysters in a large pot, add water to the bottom of the pot, and season the oysters with salt. For the dozen oysters, you can use 1 tablespoon of salt. Cover the pot and cook over high heat until they open.
- Open the oysters, detach them from their shells, and place them in the deeper half of the shell. Arrange the oysters on a baking tray with a bed of coarse salt underneath to help stabilize them.
- In another pan, melt 1 tablespoon of butter and sauté the onion until translucent. Add the wine and wait for it to evaporate.
- Add the remaining butter and once it has melted and starts to foam, add the flour. Fry for about 2 minutes.
- Gradually add cold milk to the pan, stirring continuously with a whisk (making a béchamel sauce). Once all the milk is added, incorporate the miso and cook for about 4 minutes, stirring constantly.
- Add the cream cheese and mix well.
- Season with ground pepper, adjust the salt, add nutmeg and chopped parsley.
- Spoon the cream mixture over the oysters and top with grated Parmesan.
- Bake with the broiler on until the cheese is golden.
- Serve immediately!