Only four short years ago I began my oyster loving journey. It began in Montreal if you can believe that. Prior to then I had been afraid to try these foreign objects. However in Montreal, seated table side with some great friends, I opened my mind and my palette to give an oyster a try.
Doused in a Red Wine Mignonette, freshly grated horseradish, and a splash of hot sauce, oysters instantly became my favourite. Since then, I have be exploring various types of Oysters. The tastes, the textures, the toppings, and the wine pairings, have made this Oyster journey a truly enjoyable one.
Atlantic Oysters are my favourite. They tend to be larger than the Pacific ones with a distinctive salty taste. I have mine shipped directly from PEI. The Water Prince Corner Shop to be exact. They will also ship fresh Lobsters to order so getting to know this crew is something I would highly recommend. The Champagne Mignonette is the perfect accompaniment. It brings out the flavour of the Oyster while adding some delicious flavour to the mix. Pairing this with freshly grated horseradish is a must. The combination of sweet, savoury, and spicy is a true Oyster win.
Start your next cocktail party with these appetizer options and enjoy.
Raw Atlantic Oyster with a Champagne Mignonette
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Ingredients
Wash 12 fresh Atlantic Oysters and remove any sand from the outer shell. Set aside.
- 1/4 cup of Champagne
- 2 Tbsp of white wine vinegar
- 3 small shallots finely diced
- 1/4 tsp of white pepper
Instructions
- Place all mignonette ingredients in a small bowl and whisk together. Allow to sit while shucking the oysters.
- Take the freshly cleaned oysters and shuck them leaving the oyster in the half shell. Be sure to use your oyster knife to detach the oyster from the shell and drain the liquid from the shell by slightly tipping the shell.
- Prepare a tray with some crushed ice.
- Place the shucked oysters on top of the ice.
- Add one tsp of the mignonette to the oysters, top with a pinch of fresh horseradish and serve with a side of lemon.
