Cheese Soufflé Oysters

image :  Cheese Soufflé Oysters


  • 12 large raw oysters on the half shell
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon Dijon mustard
  • 1/2 cup grated white cheddar cheese
  • 1 egg yolk
  • pinch of salt
  • 1 egg white
  • pinch of paprika


Drain any water from oyster shells. Place oysters on a baking sheet. Preheat oven to 375°F (190°C).

Melt butter in medium saucepan over medium heat. Add flour and cook for 1 minute. Add milk and stir until combined. Simmer, uncovered, stirring occasionally, for about 5 minutes or until thickened.

Stir in mustard, cheese and yolk. Stir until well combined. Whisk egg white in a clean bowl until soft peaks form. Fold into cheese mixture. Spoon onto oysters. Sprinkle with paprika. Bake in preheated oven for 10 to 15 minutes or until puffed and golden. Makes 12.