2 cups milk
2 tablespoons minced onion
1 bay leaf
6 tablespoons clarified butter, divided (see note)
4 tablespoons all-purpose flour
2 tablespoons whipping cream
Salt and ground black pepper to taste
3 tablespoons each, grated: Swiss and Parmesan cheese
1 tablespoon chopped shallots
1 bunch spinach, cleaned and rinsed
1/4 cup Pernod (anise flavored liqueur)
12 oysters on the half shell
2 cups rock salt
1 tablespoon each: bread crumbs and Parmesan cheese


  • Preheat kitchen appliance to 350 degrees. Place milk, onion and herb in a very medium cooking pan. awaken a boil medium heat. Let stand ten minutes; strain into a bowl. In same pan over low heat, soften four tablespoons processed butter, then add flour, stirring, to create a lightweight brown intermixture. step by step add
  • strained milk, stirring perpetually. Add cream and stir till mixture boils. Add salt and pepper. Cook ten minutes, stirring till swish. Sprinkle in cheeses, stirring till swish, to create a Mornay sauce.
  • Place remaining a pair of tablespoons butter in skillet; heat till dissolved. Add shallots; saute till soft and semitransparent. Add spinach; saute till stale. Add liqueur and cut back till mixture reduces significantly and is sort of dry (approximately fifteen seconds), then add 1/2 cup Mornay sauce.
  • Spoon sauce on prime of oysters associated set in an ovenproof pan crammed with rock salt. heat kitchen appliance to 350 degrees. prime oysters with bread crumbs-Parmesan mixture. Bake till golden brown.


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