Oysters with Guinness Cream

Oysters with Guinness Cream


Guinness Cream

6 egg yolks
100ml Guinness
1 pinch salt
1/2 tsp Worchestershire sauce
6 Oysters
Lemon wedges and finely chopped chives, to serve


Over a warm double boiler whisk the egg yolks, salt and Worchestershire sauce until creamy and then add the Guiness slowly. Continue to whisk until thick and creamy.

Arrange the oysters on a plate and scatter a small amount of chopped chives and squeeze of lemon into each oyster. Serve with the warm Guinness Cream. To eat, top a cold oyster with a little of the warm cream and eat immediately.

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