Oysters in black bean sauce

Every week, just about, I get between 4-6 large pacific oysters from a woman who raises them out at the coast. The large pacific oyster is a monster, 8-10" long, and the ridges and ripples on the shells give them a truly other worldly look. I place the oysters rounder-side down on a baking pan, and roast them at 350 degrees for 45 minutes. By the time they are done, they have spit oyster liquor on the hot pan and filled the house with the heady scent of roasted oyster.

When the oysters are cool enough to touch (and watch out -- remember the liquid inside will feel even hotter!), run a knife into the steam vented crack, and cut the muscle holding the shell -- or just turn the knife, stick your fingers in, and carefully pull the shells apart, trying not to spill the liquor.

Put the oysters and remaining liquor in a cup, trying to avoid bits of shell. The oysters can now be used in a variety of ways.

Roasting the oysters, like roasting garlic, is a way to give depth to the taste of the thing. Raw oysters are good in oyster stew. Roasted oysters are divine. Plus, for those of you wary of oyster knives, the critters are far easy to open once they are dead and cooked.

Here's what I made for my dinner tonight:

six large pacific oysters, roasted as above, with liquor from shells and pan
1/2 onion, chopped
small jalapeno pepper, seeded and chopped
a bit of peanut oil
splash of sherry
2 T chinese preserved black beans

Saute onions and peppers in oil over medium heat in pan until they start to brown. Add sherry and stir to prevent sticking. Once the smell of alcohol is gone from the sherry, add oysters and liquor, and the black beans. If there is too much liquor, add a teaspoon of tapioca starch to thicken the sauce. Serve over rice.