Oysters #37

1. 1

   In a small pot, combine the water, soy sauce, and sugar and bring to a boil.

2. 2

   Add the ginger, garlic, green onion, black beans, sesame oil, and chile; stir well, and remove from the heat.

3. 3

   Transfer to a plastic container, let cool, cover, and refrigerate for at least 2 hours or, ideally, overnight to let the flavors mingle.

4. 4

   Shuck the oysters, pouring the liquor into a cup and saving it for another use and keeping the oysters on their bottom shells.

5. 5

   Pour water to a depth of about 1/2 inch (12 mm) into the bottom of a large, flat pan with a lid.

6. 6

   Or, even better, if you own a bamboo steamer large enough to hold all the oysters, set it up over water.

7. 7

   Bring the water to a boil.

8. 8

   Gently place the oysters in the pan, using crumpled aluminum foil to help stabilize them.

9. 9

   You want the oysters cup up and no leaks.

10. 10

    Spoon a good tablespoon of the condiment onto each oyster and put the lid on the pan.

11. 11

    Cook for about 5 minutes, or until you see that the oysters have shrunk a little.

12. 12

    If there is a loss of condiment, replenish.

13. 13

    Eat the oysters piping hot with plastic chopsticks.

No additional tips available.