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.
THE BEST WARM OYSTERS EVER
4 egg yolks
5 teaspoons of Guinness
Pinch of cayenne pepper
Salt and pepper
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.