A dozen Oysters and a pint of Murphys or Guinness

If you come from Cork Murphys is the sacred drop - Guinness is not quite the same, but we have to admit it makes a good substitute.

What could be easier or more delicious than a dozen freshly shucked oysters with Irish wheaten bread and a pint of gorgeous creamy stout?

Serves 1 but also great for numbers.

1 dozen native Irish oysters

600ml (1 pint) of Murphys or Guinness

It’s wise to protect your hand with a folded tea towel when opening oysters.

Set the deep shell on the folded tea towel which has already been wrapped around your hand. The wide end of the oyster should be on the inside. Grip the oysters firmly in your protected hand while you insert the tip of the knife into the hinge. Twist to lever the two shells apart, you’ll need to exert quite a lot of pressure, so protect your hand well. Then slide the blade of the knife under the top shell to detach the oyster from the shell. Discard the top shell, then loosen the oyster from the deep shell, flip over to reveal the plump side, don’t lose the precious briny juice. Arrange on a plate on a bed of seaweed or sea salt. Serve with a segment of lemon and a pint of the black stuff!