This dish is a great twist on the classic ‘Stout and Oysters’. Pubs have been serving beer and oysters since the 18th century. The bitterness of the ale marries beautifully with salty, fresh oysters.
Serves 2-6
-
- 6 oysters
- 25ml ale
- 25ml malt vinegar
- 50ml cold press rapeseed oil
- Small pinch of salt
- Pinch of chopped chives
1. Mix the ale and vinegar.
2. Slowly whisk in the oil and add salt.
3. Pour over the freshly opened oyster.
4. To finish, sprinkle with a few of the chives, but not too many.