PINTS & PLATES: Sober Island Lil Skipper Baked Oysters

Posted by Stephen Barrett on

Sober Island Lil Skipper Baked Oysters

24 Oysters as share plate or appetizer | Prep time 10 mins | Total time 30 mins


  • 24 shucked oysters
  • 1 cup butter
  • 1 diced shallot
  • 1 diced garlic clove
  • 2 tbsp flour
  • ½ cup milk
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped parsley
  • 1 tbsp sliced green onion
  • 200 ml Sober Island Lil Skipper Light Beer
  • 1 tbsp cream
  • 150 gm grated cheddar cheese
  • Salt and pepper to taste
  • Lemon wedges to serve

Pairing Suggestion – Sober Island Beth’s Black Oyster Stout


  • Preheat oven to 350° F
  • Melt 1 cup butter in a saucepan on medium heat
  • Add 1 diced shallot, 1 diced garlic clove. Cook for 3 minutes or until they soften
  • Sprinkle in 2 tbsp of flour while stirring and cook for an additional 2 minutes
  • Remove pan from heat and whisk in ½ cup of milk until mixed into sauce. Return to heat and boil while whisking until sauce is smooth and thickened
  • Reduce heat to low. Add 1 tbsp of Dijon mustard, 1 tbsp chopped parsley, 1 sliced green onion, 200 ml Sober Island Lil Skipper Light Beer, and 1 tbsp cream. Whisk on low until smooth
  • Place 24 shucked oysters on a cookie sheet and put 1 tsp of cooked sauce on each oyster. Cook for 5 minutes
  • Remove oysters from oven and sprinkle 1 tsp grated cheddar cheese on each. Return to oven to cook for an additional 5 minutes
  • Turn oven to broil and cook for an additional 2 minutes. Make sure to monitor oysters while broiling so they do not burn
  • Remove from oven and serve with lemon wedges
  • Enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett

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