I will eat oysters over chocolate …and I mean a good dark chocolate. If I really want to “treat” myself, I’ll run to the store and buy a dozen oysters and we’ll have them as an appetizer with a nice glass of sparkling white wine. It’s one of those foods that makes me happy – and fortunately my husband, Philippe, not only feels the same way, but is also the best at chucking! We are very partial to the oysters from Prince Edward Island and New Brunswick: Malpeque, Caraquet, Raspberry Point, Beausoleil, French Kiss… So when we visit my family in Montreal we make a stop at our favorite poissonnerie, Odessa, fill up the cart with oysters, and off we go to my parents.
All you need to enjoy your oysters is a proper knife and your favorite sauce. When it comes to the knife you need one with a sturdy blade – a nice point to open the oyster but also flat to get around the shell to open it. As for the sauce, some use tabasco, lemon, or cocktail sauce. I am partial to Mignonette Sauce.
- 1/2 cup red wine vinegar
- 2 tablespoon finely chopped shallots
- cracked pepper
Mix all ingredients in a small bowl and serve with the oysters.
NOTE: only eat oysters in a month with “r” ! Where does that come from? Oysters spawn from May to August and tend not to be as plump and flavorful. Plus there is the added factor of eating raw seafood in the heat of summer and the fear of getting food born illnesses.
From my kitchen to yours,
CK, la fille du boucher