Oysters on the half shell with mignonette
We love Malpeque oysters from P.E.I. and Village Bay oysters from New Brunswick. Their unique flavours are determined by their geography. Served at oyster bars, these small, world famous beauties have a crisp, briny taste and a sweet finish.
Crushed ice or coarse salt for presentation
1 shallot, finely minced
1/4 cup champagne vinegar
Pinch coarse salt
Pinch white pepper
For mignonette, combine all ingredients in a small bowl. Refrigerate for 2 or more hours (or overnight) to allow flavours to develop.
Shuck oysters. Arrange on crushed ice or coarse salt and serve with mignonette on the side.
Note: To shuck oysters, make sure to wash and scrub the outside of the oyster shell first. Shuck the oysters with an oyster knife, using a kitchen towel to protect your hand. With the flatter side up, and about 1⁄4 inch from the hinge (where the two shells attach), put in the tip of the oyster knife and pry while twisting slightly to open. There is a "sweet spot"–if that isn’t it, just move the knife over a bit and try again. Once the shell releases, run the oyster knife parallel to the top shell to detach the oyster meat. Remove the top shell. Using the oyster knife, release the oyster from the bottom shell. Place on a tray of crushed ice or coarse salt. A stubborn oyster can halt your progress–put it aside, move onto the next one, then come back to it.