Back Forty Beer brings us another recipe that will sure to please any crowd!

Murder Point Oysters on the Half Shell with Freckle Belly IPA Hot Sauce

Fresh Murder Point oysters
20 jalapenos, stemmed and chopped
3 cloves of garlic
1 medium onion, chopped
1 tablespoon oil (vegetable or olive)
2 teaspoons salt
1 cup water
1 cup Freckle Belly IPA
1 cup distilled white vinegar

Shuck each oyster, making sure to keep juices. Discard top shells. Gently run a knife between the shell and bottom of the oyster to detach the oyster from the shell. Leave detached oyster in bottom half of
the shell.

In a large stock pan, heat the oil and begin sautéing the peppers and onion. Once they have begun to cook down, add the garlic and continue cooking 3-4 minutes until the fragrance of the garlic comes out. Add the water and cook for about 5 minutes before adding the beer and vinegar, continuing to cook for another 5 minutes.

Allow the sauce to cool and drizzle sauce over chilled oysters. Serve immediately. Sauce can be made in advance and refrigerated.

Beer Pairing: Trade Day Cuban Coffee Stout

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