Fresh Oysters with ‘Iced’ Stout Mignonette Sauce
Fresh Oysters with ‘Iced’ Oatmeal Stout Mignonette Sauce: a perfect beer sauce for freshly shucked oysters!
| Servings | Prep Time |
| 8cup | 10 minute |
| Passive Time |
| 3hour |
|
|
Ingredients
Iced Oatmeal Stout Mignonette Sauce Ingredients:
- 24ounce Oatmeal Stout,such as Anderson Valley Brewing Co. Barney Flats Oatmeal Stout or Firestone Walker Velvet Merlin. chilled
- 1teaspoon white peppercornfreshly cracked
- 1/3cup vinegar, malt
- 2each shallotspeeled and grated on a microplane
To Serve Ingredients:
- 2 – 3each Kumamoto Oysters from Hog Island Oyster Co.,or other local oyster
- 1tablespoon Iced Oatmeal Stout Mignonette Sauce,recipe above
- iceshaved
Instructions
Iced Stout Mignonette Sauce Directions:
- 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.
To Serve on the Half Shell Directions:
- 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.
To Serve as an Oyster Shooter Directions:
- 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.
Recipe Notes
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:
Fresh Oysters with 'Iced' Oatmeal Stout Mignonette Sauce
Golden Gate Oysters - Baked Oysters on a bed of Spinach | Bacon | Fennel | Stout Cream Sauce
Oysters | Stout | Blue Cheese
Oysters with Yellow Thai Racer