Oysters with Guinness Cream
6 egg yolks
1 pinch salt
1/2 tsp Worchestershire sauce
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.