Ingredients:

• 2 dozen large oysters in the shell
• olive oil – 2 Tbsp
• 1 egg , beaten with 1/8 cup milk
• white wine – 2 oz
• ½ cup of flour seasoned with salt & pepper
• fresh chives – 1 Tbsp
• 1 cup of plain bread crumbs
• heavy cream – 1 cup
• ¼ cup of yellow corn meal
• Parmesan cheese grated – 1/8 cup
• celery – 1 rib
• water – 1 ½ tsp
• red onion or shallots – 1 Tbsp
• corn starch – 1 ½ tsp
• carrot – ½ each egg yolk – 1 each
• red bell pepper – ¼ each

Method:

1. Wash & open oysters, saving the larger (deeper) side of each shell
2. Pat oysters dry
3. Dust oysters with flour, then coat in egg/milk mixture
4. Coat each oyster with bread crumb/corn meal mixture; hold in refrigerator
5. In a medium size sauté pan, heat olive oil until it just begins to have a light haze over it; add finely minced celery, carrots, shallots and red pepper. Sauté 3 to 5 minutes over medium heat; do not allow vegetables to brown.
6. Add wine & chives and cook 1 minute or until wine is reduced ½ in volume
7. Add heavy cream and bring mixture to a simmer
8. Simmer 1 to 2 minutes and then whisk in cornstarch, which has been dissolved in cold water. Bring mixture back to a boil and remove from heat. Season with salt & pepper and cool completely.
9. When mixture is cold add cheese & egg yolk, blending completely.

To Serve:

1. Remove oyster shells from the refrigerator and place on a baking sheet. Fill each shell with chilled vegetable Mornay topping.
2. Pan fry oysters or deep fry breaded oysters until light golden brown. Drain well.
3. Place warm oysters on top of each shell and bake in 350-degree oven until Mornay mixture begins to bubble, approximately 3 to 5 minutes. Serve immediately.

Notes:

1. Vegetable Mornay topping can be made ahead of time and will keep about 5 days in the refrigerator.
2. Oysters can be breaded ahead of time. It is recommended that they be kept frozen until ready to cook.
3. Wash the oyster shells thoroughly after they have been shucked and the shell should be frozen if making ahead of time.