Not sure what moved me to go get oysters. Maybe Saturday. And here they are — Oysters Mornay right off the grill.
The oysters are still slightly raw on the inside but bread crumbs create crunchy charred top and the creaminess of cheese and butter compliment the smoke from the wood chips.
WHAT WENT IN
— 1/2 dozen oysters
— 1 shallot, minced
— 1 Tbsp butter
— 2 tsp flour
— 1/4 cup French vermouth
— 1/3 cup heavy cream
— 2 oz Brie cheese
— salt and pepper to taste
— 2-3 Tbsp bread crumbs
THE PROCESS
1. Cook shallots in butter until soft.
2. Stir in flour and cook until it starts taking color.
3. Add vermouth and cook until alcohol evaporates.
4. Pour in cream and bring to a simmer.
5. Swirl in cheese until it melts.
6. Season to taste.
7. Spoon the sauce into open shells and sprinkle with bread crumbs.
8. Cook on a hot grill, covered, for about 7 minutes.