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Grilled Oysters and Pilsner

The bitter, hoppy character of German pilsner offers a nice contrast to the briny flavour of this oyster dish

 

Recipe and Image from Beerlicious: The Art of Grillin’ & Chillin’ by Ted Reader

Rob McCann’s Grill-Baked Oysters with Beck’s
Serves 4 to 6

12 jumbo deep-welled Pacific oysters
1 bottle Beck’s (12oz/330 mL)

SHUCK oysters, disconnecting flesh from shells and retaining as much of the liquor as possible in each shell. ADD a drizzle of Beck’s to cover each of the oysters. PREHEAT grill to medium-high (450-550˚F/230-280˚C). Place oysters individually on grill, BALANCING each to keep as much liquor as possible in each shell. Close lid and grill-bake for eight to 10 minutes, or until juices are boiling and flesh is just starting to cook. Using tongs, carefully REMOVE oysters from grill. TRANSFER to a platter and top each with 1 TBsp (15 mL) of the Cucumber Mignonette.

Cucumber Mignonette
2 large shallots, finely diced
1 cup seedless cucumber, grated 250 mL
¼ cup fresh sharp horseradish, grated 60 mL
2 TBsp fresh chives, chopped 30 mL
1 lemon, juice only
to taste Kosher salt and freshly ground black pepper

In a bowl, combine shallots, cucumbers, horseradish, chives and lemon juice. Season to taste with kosher salt and pepper. Drizzle lightly with beer. Cover and refrigerate until ready to use.



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