August 17, 2009 - 10:25 am

Shoalwater Beer-Steamed Oysters

2 (12-oz) bottles or cans of beer (preferable a local dark ale-one for the pot and one for the cook!)
1 whole bay leaf
4 whole cloves
10 whole black peppercorns
24 medium OYSTERS, in their shells, or more as needed (allow at least 6 per person) Soy-Mirin Sauce (optional)

1. Pour 1 bottle/can of beer into a large soup pot, then add the bay leaf, cloves, and whole peppercorns. Cook over medium heat for 10 minutes to meld the flavors. Turn heat off.

2. Scrub the OYSTERS and place them into the pot with the deep side of the shells down.

3. Cover the pot and turn the heat on to high. Steam until the oysters begin to open 5-8 minutes. Watch carefully as beer will foam up. Turn off heat and let rest for 5 minutes.

4. With tongs, carefully remove the OYSTERS from the pot.

5. Open the oysters with an oyster knife. (They will be easy to open as they open when they are cooked).

6. Serve directly in the shell. Serve with sauces if desired. *Soy-Mirin is a favorite of mine.

*Soy-Mirin sauce- mix one part Soy Sauce to two parts Mirin (Japanese rice wine). Add a few drops of hot chile oil. Mix.

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