West Coast Oysters with Sour-Beer Mignonette Recipe | Craft Beer & Brewing

West Coast Oysters with Sour-Beer Mignonette Recipe

Sour beer adds a tart and acidic kick to briny oysters on the half shell.

Christopher Cina 2 years ago

100%x200

Serves: 1–2

6–12 West Coast oysters, shucked, and served on the half-shell

Mignonette

½ cup (4 fl oz/118 ml) sour beer
1 shallot minced
1 tsp toasted and ground black pepper, Tellicherry if possible
4–5 shots Tabasco
1 tsp malt vinegar

Combine all the ingredients in a small bowl and mix well. Serve alongside the oysters.

Beer suggestions: Great with everything from Monk’s Cafe Flemish Sour Ale (Philadelphia, Pennsylvania) to New Belgium La Folie (Fort Collins, Colorado).

Learn the secrets of a perfect pairing menu and find dozens of favorite regional recipes re-imagined with beer in Craft Beer & Brewing’s 2015 issue of _Cooking With Beer. _Order your copy today!

ARTICLES FOR YOU