Oysters & mignonette sauce duo

1Combine beer and ground pepper.

2Shuck oysters, emptying out their water and detaching from shell. Place oysters on a serving plate.

3Pour beer mignonette into each oyster (about 10 mL or 2 tsp.) and decorate each with a half-raspberry.

4Preheat oven to 200°C (400°F).

5In a small saucepan set over medium-low heat, reduce beer to half with garlic clove.

6Remove from heat. Add cheese and stir until melted.

7Carefully shuck oysters, emptying out their water and detaching from shell.

8Spoon some cheese mignonette into each oyster.

9Bake until golden, no more than 5 minutes.

10Season oysters with pepper and sprinkle with chopped parsley.

11To easily shuck oysters:

12Use a pointy oyster knife, if possible.

13Place a tea towel in the palm of your hand and place oyster inside.

14Slide the tip of the knife into the tip of the oyster and pry open with blade.

15Sever the muscle holding the oyster by sliding the knife tip along the shell. Be careful not to pierce the oyster so it stays nice and juicy.