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Preparation time
20 minutes
Total time:
25 minutes
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Ingredients
Raspberry mignonette
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125 mL (1/2 cup) your choice of raspberry beer
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1 pinch freshly ground black pepper
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12 oysters
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6 large raspberries, halved
Cheese mignonette
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250 mL (1 cup) full-bodied brown beer
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1 garlic clove, peeled
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100 g (3 1/2 oz.) Swiss cheese, shredded
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12 oysters
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To taste, freshly ground black pepper
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To taste, chopped fresh parsley
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Directions
Raspberry mignonette
- Combine beer and ground pepper.
- Shuck oysters, emptying out their water and detaching from shell. Place oysters on a serving plate.
- Pour beer mignonette into each oyster (about 10 mL or 2 tsp.) and decorate each with a half-raspberry.
Cheese mignonette
- Preheat oven to 200°C (400°F).
- In a small saucepan set over medium-low heat, reduce beer to half with garlic clove.
- Remove from heat. Add cheese and stir until melted.
- Carefully shuck oysters, emptying out their water and detaching from shell.
- Spoon some cheese mignonette into each oyster.
- Bake until golden, no more than 5 minutes.
- Season oysters with pepper and sprinkle with chopped parsley.
Chef’s secret
To easily shuck oysters:
- Use a pointy oyster knife, if possible.
- Place a tea towel in the palm of your hand and place oyster inside.
- Slide the tip of the knife into the tip of the oyster and pry open with blade.
- Sever the muscle holding the oyster by sliding the knife tip along the shell. Be careful not to pierce the oyster so it stays nice and juicy.
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