- Pre-heat the grill.
- Wash the oysters and with a sharp knife, scrape the flesh into a small bowl. Scrub the empty shells and dry.
- Melt the butter and stir in the flour, cook for a few minutes.
- Add cream, wine, Parmesan cheese and pepper and continue stirring until the sauce is smooth, then leave it to one side.
- Poach the oysters for 30 seconds in boiling water and drain.
- Replace the oysters into their shells and place on a baking tray*, cover them with sauce and breadcrumbs, sprinkle with grated Parmesan cheese and grill 4-5 minutes, until piping hot and golden brown.
- Serve with lemon slices.
*The tops of the shells can be used to balance the oyster shells, which will help prevent spillages.
Wine suggestion
Sacred Hill Sauvignon Blanc, New Zealand: A rich and mouth-filling palate with abundant tropical fruit flavours of passionfruit, lychee and gooseberry following the aroma. Perfect with fresh seafood and fish.
