Back to Recipe Menu

Oysters, 2 ways


  • To make the Mornay sauce, gently cook the melted butter and flour in a pot, regularly stirring.
  • Add the hot milk all at once and vigorously whisk.
  • Then add a good handful of grated cheese with the cream  and whisk until melted and well combined. Season and set aside to cool a little.
  • Heat a little oil in a pan and gently sauté the red onion and bacon until soft.
  • Then add the Worcestershire with 3 drops Tabasco. Stir well and remove from the heat.
  • For Oysters Kilpatrick, place oysters on a bed of rock salt in 1-2 large oven trays and spoon a generous amount of the bacon mixture on top of each one.
  • For Oysters Mornay, spoon the Mornay sauce on top of oysters and top with more cheese.
  • Then cook the oysters under a preheated overhead grill until golden and bubbling.
  • nb.  The bigger the oysters the better for this!


  • 2 tbsp melted butter
  • 2 tbsp plain flour
  • ½ litre hot milk
  • grated tasty cheese
  • a slurp of cream (optional)
  • sea salt & freshly ground pepper
  • olive oil
  • 100 gm very finely diced red onion
  • 200 gm very finely diced bacon
  • 100 ml Worcestershire sauce
  • Tabasco
  • 24 oysters, freshly shucked
  • rock salt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm