Full Recipe
Author
Marvin Gapultos | 2012-08-15
Description
A cold pint of stout and a plate of freshly shucked oysters may seem like an odd coupling at first. But the dry bitterness and roasty malt flavors of a stout play very well against the sweet and briny flavors of a fresh oyster--even more so when the stout is frozen and flaked into an icy granita that can be spooned over the fresh oyster just before slurpage.
Whether smoky and grilled or eaten raw with a cold beer, oysters are a classic summer hors d'oeuvre. Learning to open them yourself requires the right tool and a little practice. Here's how to do it. [Video: Vicky Wasik. Technique: Daniel Gritzer]
