Brown Ale Oyster Stew

Recipe courtesy of Chef Wesley True of The Gulf. | Seafood: Oysters

4 Servings

What you need

Ingredients: 24 Gulf oysters, shucked; 6 cloves garlic, minced; 1/4 c. onion, minced; 1/2 c. scallion, sliced; 1 lemon, cut in half; 1/2 c. cream; 2 c. mushrooms, chopped; 1 tbsp. jalapeño, minced; 4 tbsp. butter; 1 1/2 tsp. Paul Prudhomme blacking; 2 tsp. Worcestershire sauce; 1 tsp. salt; 1 c. Back Forty Truck Stop Honey Brown Ale; 4 pieces crusty bread

Steps

1.

Place a 2 quart sauce pot on medium heat. After about 20 seconds (or whenever heated), add butter. When butter melts, add onions, garlic, and jalapeño and cook for 1 minute. Add mushrooms and cook for another 1 minute.

2.

Deglaze with beer, then cook for 30 seconds. Add blacking season, Worcestershire, salt, and cream. Bring to a simmer, then add oysters and cook 45 seconds.