Oat-Crusted Oysters with lemon-dressed arugula and Emersum oyster stout mustard sauce

Recipe by Sheila Lucero

Serves: 6


  • SAUCE:
  • 4 ounces Jax Emersum Oyster Stout
  • 4 ounces water
  • 1 tablespoon minced shallot
  • 1 teaspoon minced garlic
  • 1 teaspoon sugar
  • 1/4 cup mustard seeds
  • 1 tablespoon whole-grain mustard
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups vegetable oil
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 eggs
  • 2 cups rolled oats, pulverized in a food processor
  • 12 large Rappahannock River oysters (or other East Coast variety), shucked
  • 2 cups baby arugula
  • 1 tablespoon fresh-squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


• Make the sauce. Combine the stout, water, shallot, garlic, sugar and mustard seeds in a small pot and bring to a simmer over low heat; let steep 15 minutes. Transfer the mixture to a bowl and let cool at room temperature. When cool, add the remaining ingredients and whisk together until well-combined.

• Make the oysters. In a large pot, heat the oil to 350 degrees, testing the temperature with a candy
• Prepare three separate bowls: In the first, combine flour, salt and pepper; in the second, lightly beat the eggs; in the third, place the oats. Dredge each oyster in seasoned flour, then dip into the beaten egg, and roll in oats. Fry in the oil, three at a time, 2 minutes.

• Place the arugula in a large bowl. Add the lemon juice and olive oil; gently toss, and
season with salt and pepper.

• To plate, spoon the sauce onto a plate, and top with the oysters and a crown of arugula.