Fresh Oysters with ‘Iced’ Oatmeal Stout Mignonette Sauce
The myth of the oyster as an aphrodisiac has a lot of merit. This sensuous bivalve is full of zinc, and zinc helps controls progesterone levels, which translates to an increased libido. Fresh Oysters with ‘Iced’ Oatmeal Stout Mignonette Sauce brings the flavor of Beer Cuisine and technique to this food pairing. Those who believe in this traditional lover’s appetizer will enjoy the preparation described below.
The sauce for these oysters is made by ice distilling a beer. The freezing process changes the beer, concentrates the stout flavors by removing the water in the form of ice. What is left after the beer is partially frozen, is more intense in flavors,
Learn how to shuck an oyster from Hog Island Oyster Co.
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2013 | Issue #73
- 24 ounce Oatmeal Stout, such as Anderson Valley Brewing Co. Barney Flats Oatmeal Stout or Firestone Walker Velvet Merlin. chilled
- 1 teaspoon white peppercorn freshly cracked
- 1/3 cup vinegar, malt
- 2 each shallots peeled and grated on a microplane
- 2 - 3 each Kumamoto Oysters from Hog Island Oyster Co., or other local oyster
- 1 tablespoon Iced Oatmeal Stout Mignonette Sauce, recipe above
- ice shaved
- Carefully pour the Stout-style beer down the side of a tilted quart-size plastic container, minimizing the head formation, and place covered into the freezer. After about 30 minutes to an hour, check the beer. When the beer begins to freeze, but is more of a slushy consistency, strain through a fine sieve into another plastic container and place the container back into the freezer. Discard the ice, as it is mostly water. Check the beer in another 20 – 30 minutes and repeat this process until the beer measures 1 cup. Alternatively, one can use a cup of Dogfish Head World Wide Stout instead of an iced version.
- While the beer is ice distilling, add the freshly cracked white peppercorns, malt vinegar and the grated shallots to a small glass bowl. Cover with plastic wrap and place into the refrigerator for at least 3 hours. When the beer has been reduced, add it to the pepper/malt vinegar/shallot mixture and stir to combine. Keep this chilled until ready to serve.
- Using a towel for protection from the oyster knife, wrap it around the oyster. Follow my Shuck the oysters video, for a step by step instruction.
- Place some shaved ice into a large serving platter with high-rimmed sides, covering the bottom of the dish with an even layer of flaked ice. Place the shucked oyster onto the ice, pressing down on the edges of the oyster shell to set the oyster in the ice, keeping it level.
- Spoon enough of the Iced Stout Mignonette sauce to fill each half shell, about a teaspoon. Pour some of the sauce into a small serving dish along with a small spoon for guests to add more sauce if desired.
- Alternatively, oyster shooters can be made by placing the freshly Shucked oysters into a shot glass, and filling each with a tablespoon of the Iced Stout Mignonette sauce.
Other Uses for the Iced Oatmeal Stout Mignonette Sauce:
This mignonette sauce can also be used as a vinaigrette, perfect over peppery arugula mixed with basil leaves, topped with avocado, toasted nuts (almonds, pine nuts or hazelnuts) and sun-dried tomatoes.
Other Oyster Recipes:
