24 medium sized oysters in the shell, scrubbed
(Shuck each oyster, saving the juice and separating the oyster from the muscle--leaving oyster in the bottom of the shell--discard the top shell)
1 tbsp sesame oil
1 tsp garlic, chopped
2 tsp fresh ginger, finely julienne
2 bottles dark beer (Amount depends on what device you’re using to steam. For this recipe--2 bottles of beer ought to do)
2 tbsp butter
1/2 cup green onion, finely chopped
1 tsp honey
Place washed and shucked oysters on a rack that will fit into your steam pan. Don’t layer the oysters. Fill beer to the bottom edge of the rack. Be sure and save 1/2 cup of beer for sauce. Cover and steam for 5-6 minutes or until oysters are just done. Set aside and keep warm.
Meanwhile, heat sesame oil in a saucepan and sauté the ginger and the garlic over medium heat for 2-3 minutes. Add 1/2 cup beer and bring to a boil. Reduce by half and add the butter and green onions. Simmer until slightly thickened. Spoon a little of the sauce over each oyster and serve.