Oysters au Gratin

Oysters au Gratin

by Food & Wine

32 oysters, shucked
1/2 cup oyster liquor
1 cup milk
1 clove garlic, minced
1/4 t nutmeg, grated
1/ cup flour
1/2 t hot sauce
2 T parmesan cheese, grated
4 limes, cut into wedges

In a large heavy skillet, bring 1/4 inch of water to a simmer over moderate heat. Add the oysters in 2-3 batches and poach until the edges just begin to curl, about 1 minute.

Preheat the broiler. In a medium saucepan, combine the milk, 1/2 cup reserved oyster liquor, garlic, and nutmeg. Hold a sieve over the pan and add the flour to the sieve. Gently tap the sieve and whisk the flour into the liquid. Set over moderate heat and bring to a boil. Boil, whisking constantly, for 3 minutes. Remove from the heat and stir in the hot sauce. Set the sauce aside.

Return the oysters to their half-shells and place on 2 baking sheets. Coat each oyster with about 2 t of the sauce and a generous pinch of Parmesan cheese. Broil the oysters until the sauce is bubbly and speckled brown, 2-3 minutes. Serve hot with lime wedges on the side.

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