Guinness and Oysters

Around Saint Patrick’s Day, Guinness gets marketed pretty heavily as it is probably Ireland’s biggest export. Yes it is a dark and mysterious brew but don’t let that intimidate you. While the color is a very dark brown, almost black Guinness is not filling or overly rich. This is what is called on the other side of the pond as a “Session Beer.” These are beers that brewed in a lighter style so that you can drink more than a couple of them over the course of an evening. The unique flavor combinations found in Guinness can be a little difficult to pair with food.  While Ireland is famous for lamb dishes and meat pies people forget that it is an island nation. The seafood in pretty incredible and a very common meal is Guinness and oysters. Here in the Pacific Northwest we are also lucky to have access to some incredible seafood especially some of most renowned oysters.

A common misconception if that Guinness should be served warm. What is true is that most ales taste their best when served at “cellar temperature”, somewhere between 40 and 50 degrees. My beer fridge is set at 45. It’s still fine if it is cold but you do lose some flavor. Just refrigerate it an hour before you expect to drink and you should be fine.

Oysters can be tricky so most importantly go to a store that you trust. Any fishmonger worth his salt will be more than happy to help you select some great oysters. I would also suggest that you have them open the shells for you as well. Shucking oysters can be difficult and I’ve seen way too many seasoned cooks cut themselves badly while doing it so leave it to the pros. Have them shuck the oyster but make sure to keep a half shell for every oyster you buy for presentation. Buy whichever species is freshest and in season but my favorites are Kumomoto, Olympia and Pacific.

When it’s time to eat just put the oysters on a half shell and arrange on a platter. I like them best naked but the best choices if you want to enhance the flavor are a dash of Tabasco or Mignonette sauce.  Here’s a recipe for super easy Mignonette.

In a medium bowl combine 1 tablespoon coarsely ground black pepper, ½ cup white wine vinegar, 2 tablespoons minced shallots and a dash of salt. Mix well. Put it in the freezer for about an hour because it’s at its best when frozen or a little slushy.

-Alex