Parmesan Souffle Oysters Recipe

Inspired by Bayona

Time30m

Serves4

Oysters prepared with a delicious parmesan soufflé.

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Ingredients

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1
Prepare the Oysters
Preheat your oven to 375°F (190°C). Rinse the fresh oysters under cold water and place them on a baking sheet, shucking them gently and keeping the oyster meat in the shell.
2
Make the Soufflé Base
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, creating a roux. Gradually whisk in the milk, cooking until thickened. Remove from heat and let cool slightly.
3
Combine Ingredients
In a bowl, beat the eggs and then mix them into the roux. Add the grated Parmesan cheese, salt, black pepper, and parsley, mixing until well combined.
4
Fill the Oysters
Spoon the soufflé mixture generously over each oyster, covering the oyster meat completely.
5
Bake
Place the baking sheet with the stuffed oysters in the preheated oven and bake for about 15-20 minutes, or until the soufflé is puffed and golden brown on top.
6
Serve
Remove from the oven and let cool for a couple of minutes. Serve warm as an appetizer.