4 Simple Oyster Recipes
Updated: Aug. 06, 2019
Daniel Notkin, champion shucker and owner of Montreal’s The Old Port Fishing Co., matches bivalves and toppings.
The Classic Oyster
Mix ¼ cup (50 mL) red-wine vinegar, 1 tbsp (15 mL) roughly diced shallots and a pinch each of freshly ground black pepper and salt. This traditional French combination is beautiful with most oysters, but especially with a nice, clean-tasting La St. Simon from New Brunswick.
(Photo: Tango Photographie)
Bubbly Oysters
Mix ¼ cup (50 mL) champagne vinegar or Prosecco vinegar with ½ finely sliced shallot. The crunch, acidity and subtle sweetness of this mignonette work well with East Coast oysters-especially Rodney’s Princes from Prince Edward Island, which have a rounded broth flavour.
(Photo: Tango Photographie)
Gin and Cucumber Oysters
Mix ¼ cup (50 mL) gin, 1 tsp (5 mL) white vinegar and a dash of white pepper; pour over 2 tbsp (25 mL) finely diced cucumber and let marinate 20 minutes. Beautiful with the soft-bodied Effingham Oyster from British Columbia, with its seaweed, salt, cucumber and fresh-grass flavours.
(Photo: Tango Photographie)
Fruit and Garden Oysters
Mix ¼ cup (50 mL) white-wine vinegar, 2 tbsp (25 mL) peeled and finely grated Granny Smith apple, 2 tbsp (25 mL) grated red-pepper flesh, ¼ tsp (1 mL) black pepper and a dash of salt. Pair with Colville Bay oysters from Prince Edward Island to bring out their soft, sweet and buttery notes.
(Photo: Tango Photographie)
