Oysters #37

Directions

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.