Stretch these expensive morsels further with a big dollop of Mornay sauce. The cashew pesto cuts through the richness of the mornay sauce so I hope I’m not telling you fibs when I say anyone would struggle to eat 12 of these – I’d give it a red hot go, I reckon.
Allow for roughly three oysters per person (yeah right….)
Serves 4 (easily doubled)
The pesto can be made in advance
24 shucked oysters
1 cup full fat milk
1 cup grated cheese
3 tablespoon grated parmesan
2 tablespoons plain flour
Extra gruyere for garnishing
Salt and pepper
1 cup cashews
3 garlic cloves
2 cups basil leaves
1 cup fresh parsley
1 cup light olive oil
Pinch of salt and pepper
¾ cup of freshly grated parmesan cheese
In a small saucepan add flour, salt and pepper. Add about a quarter of the milk to make a thick paste. Cook this until it turns a golden brown (you don’t want that floury taste on your oysters) gradually add the rest of the milk and then add cheese. It should be deliciously thick.
Heat your grill, spoon Mornay sauce over each oyster – sprinkle with cheese and grill until golden brown.
For the pesto: add cashews, zest, salt and pepper, garlic and cheese to a food processor and blitz to form a nutty paste. Add basil, parsley and switch processor to its lowest setting. Whilst going, slowly pour in oil until combined.
Drizzle over oysters and serve, and then have the rest over pasta on Boxing Day.