Shucks! These Oysters Are Good

Guinness

People have been eating oysters for thousands of years but in 1759 Arthur Guinness gave us the perfect pairing.

Guinness and oysters go so well together – the roasted malt flavour of the Guinness cutting through the saltiness and mineral tang of the oysters.

They both have a creaminess which complements each other and the textures work together beautifully.

I think you’ll love this recipe from the Guinness Good Food Cookbook, especially if you wash the oysters down with a Guinness or two.

Guinness 250th anniversary
At the Guinness 250th anniversary celebrations in Dublin (me enjoying a Baileys!)

THE BEST WARM OYSTERS EVER
Serves 2
4 egg yolks
5 teaspoons of Guinness
Pinch of cayenne pepper
Salt and pepper
12 oysters
Whisk the egg yolks and Guinness until they come to a peak. Then add a pinch of cayenne pepper, salt and pepper. Gently fold this through the mixture. Arrange your oysters on a plate and spoon a big dollop of the mixture into each one. Then grill them gently until golden.

From: The Guinness Good Food Cookbook. Recipe by Guinness Storehouse executive chef, Justin O’Connor.

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