Perhaps the ultimate celebratory treat, RAW OYSTERS WITH CHAMPAGNE AND SAUCES.

A few months back I had the great pleasure of visiting Prince Edward Island on Canada’s east coast. Affectionately referred to as CANADA’S FOOD ISLAND, P.E.I. is famous for everything from LOBSTER and POTATOES to ATLANTIC BEEF, MUSSELS, and the stars of this story, fresh RAW OYSTERS. 

Now, if you know nothing about these coveted molluscs, fear not, we’ve got you covered. Lots of great information is in the post below where we’ll explain:

• Why P.E.I. OYSTERS are worthy of your attention.
• What to look for when buying fresh oysters.
• How to store them.
• How to shuck fresh RAW OYSTERS.

One thing you’ve got to try is our suggestion to try your first oyster… naked! Wait, what?! Seriously, more about that in a bit.

Before you read on, we have an important question: do you have a bottle of champagne chilling in the fridge? We think it is the ultimate pairing with oysters. Bubbly at the ready!

For now, let’s dive into the good stuff as we shell out the fun facts about preparing and enjoying RAW OYSTERS WITH CHAMPAGNE AND SAUCES:

OYSTERS

OYSTER is the common name for a number of different families of saltwater bivalve molluscs that live in marine or brackish habitats. They have long, flat bodies made up of a shell consisting of two hinged parts. This story is about TRUE OYSTERS, the species of oyster we consume and regard as a delicacy. Sorry, no pearl oysters in sight.

P.E.I. oysters have a distinctive, enjoyable flavour. This is a result of the oysters growing in cold, shallow bays and caves around the island. During our tour of an oyster farm on the island, we learned that the MALPEQUE OYSTERS growing in the various bays and coves all had different flavours and characteristics thanks to the island’s unique merroir. P.E.I. oysters are renowned the world over for their distinctive salty-sweet flavour. Go HERE to view an interactive map of P.E.I. showing the different oyster-growing regions, then go HERE to find out where to buy them. Head to THE SOCIAL SHELL, my favourite resource about P.E.I. oysters and mussels.

During my visit to P.E.I., we learned that the Mi’kmaq have been gardening oysters for millennia. The island has 10 oyster-growing regions and produces 80% of Eastern Canada’s oyster harvest. I went out on a boat to see the oyster farm at RASPBERRY POINT, but there are more than 90(!) different brands of oysters being farmed on P.E.I. Other stellar names you should look for when you go to purchase include LUCKY LIMES, PICKLE POINT, SHINY SEA, DAISY BAY, RUSTICO and P.E.I. PETITES. I’m thinking our goal should be to try them all!

BUYING FRESH OYSTERS

OK, so you’re reading this thinking, “I’d love a fresh, plump RAW OYSTER right about now”. We hear ya. There are a few things to look for when you go to purchase. First, make sure the oyster is tightly closed. Hold the oyster in your hand and press down on the shell, then tap it. If it holds tight and the shell is undamaged, so far so good. Next, tap the shell and give it a gentle shake. If it sounds hollow it’s most likely lost its liquid or if there is a sloshing sound it means there’s air in there, which also isn’t ideal. Take a pass. In my experience, vendors usually check oysters before placing them on display, but it’s always good to double-check before buying.

We also need to mention that, in completing the research for this story, we noticed a thread where some folks wondered about the risks of eating raw oysters. Seems there’s some nervousness about exposure to hepatitis A, salmonella, norovirus, vibriosis and other bacteria, viruses and vibrio infections that may cause illness. Of course, the chance of illness increases whenever raw or uncooked meat is involved (think steak tartare, sushi, etc.) and while Health Canada confirms the potential for illness, they also note that the risks are still relatively small.

HOW TO STORE FRESH OYSTERS

Know how oysters are sold at fish stores or seafood markets displayed on crushed ice? No need to do that when you get home. Instead, rinse the oysters under cold running water, cleaning the shells with a soft brush. Then place them cup-side down into a bowl or onto a flat tray. The cup side down will prevent the oysters from losing their liquid or liquor if they happen to open slightly. Cover the oysters with a damp cloth or paper towel to prevent the shells from drying out. Place the oysters into the refrigerator, keeping them cold until you’re ready to shuck and enjoy. Try to enjoy within three weeks.

HOW TO SHUCK AN OYSTER

Although we’ll explain a step-by-step method to properly shuck fresh RAW OYSTERS, we also encourage you to watch the VIDEO attached to this post. To begin, we suggest providing between 6, 8 or 12 oysters per guest. Trust us, if you’re hosting an oyster-loving crowd, an extra few oysters won’t go astray. You’ll also need an oyster knife, available online or at stores selling cooking tools, knives and utensils. Ideally, you want a knife with a sharp, pointed tip and a large handle for a good grip. Do not shuck oysters with a dull knife, you’ll simply chip the shell trying to insert the knife into the hinge.

STEP ONE:

Place the oyster, cup-side down on a towel or soft dishcloth. Then fold the cloth over to cover with only the hinge and a bit of shell exposed. Place one hand firmly over the shell and use the other to insert the sharp tip of the knife into the hinge.

STEP TWO:

Carefully apply firm pressure to the insert point, then twist the knife to pry the hinge open.

STEP THREE:

Draw the blade across the inside of the top shell to cut through the tissues of the upper adductor muscle. This will release the top shell from the oyster. Gently remove any bits of shell from the oyster. Be careful not to tip the oyster so as not to lose any of the liquid within.

STEP FOUR:

Gently run the blade of the knife under the oyster to cut the lower adductor muscle and release the oyster from the cup shell. Double-check the oyster is fully released from the shell and there are no more bits of shell or debris.

STEP FIVE:

Transfer shucked oysters to a tray lined with crushed ice (or snow!), ensuring they remain upright. Keeping as much liquid AKA oyster liquor in the cup is essential as it will provide great flavour to the oysters when eaten.

NOTE FROM NIK:

Practice makes perfect, friends. We had difficulty with steps three and four while shucking our first two oysters. Twisting the top shell too high caused it to crack before we’d cut the top adductor muscle. Soon as we understood the mechanics and process things got way easier.

HOW TO SERVE RAW OYSTERS

True story: there we were at RASPBERRY POINT, out in the cove on an oyster boat, watching the team rinse the shells and grade the newly harvested oysters by weight and size. We then got to the lunch area where the farm manager Devon showed us how an expert shucks oysters. Amazing. 

NAKED

I asked Devon, “How do you enjoy eating raw oysters?” I figured we’d all need to know, right? This handsome young man turned to a room of food experts and replied, “Naked.” Trust me the level of excitement in the room peaked off the charts with us thinking he’d be taking off his clothes to serve us in his birthday suit! 

Reality check! By naked, Devon meant oysters with nothing on them. Sorry to spoil the fun, but we’re not taking off our clothes any time soon. Bummer. Like Devon, most experts and oyster aficionados say the best way to enjoy oysters is naked, i.e. plain with nothing on them. Enjoying oysters this way allows us to appreciate the unadulterated flavour of the liquid or liquor within. Suggestion: if you’ve never tried RAW OYSTERS before, try your first one naked. We serve naked oysters with just a lemon wedge to complete the look. 

MIGNONETTE SAUCE

Let’s say you’d like a little flavour enhancement for your oysters for the times when naked just won’t do. Try serving them with a mignonette sauce, which is the traditional accompaniment for oysters. Made with finely diced shallots, red wine vinegar and freshly cracked black pepper, this classic sauce is easy to make.

To enjoy on oysters, simply add a small spoonful, making sure bits of shallot and peppercorn are within. The sharp, tangy taste of this refreshing sauce pairs well with the briny, subtle sweetness of oysters. 

COCKTAIL SAUCE

Here’s another option if you’d like to add even more flavour to your enjoyment of oysters: a cocktail sauce. Often served with poached or sautéed shrimp, or a shellfish boil, cocktail sauce is easy to make. You’ll need ketchup, Worcestershire sauce, hot sauce, lemon juice and prepared horseradish. The full ingredients list for both sauces as well as directions on how to make them are listed down below.

Just like the mignonette, a little dab of cocktail sauce will do. Don’t be surprised though if oyster-loving purists turn their noses up at this option. Although the sweet tanginess of a classic cocktail sauce pairs well with the briny flavour of oysters, some say this sauce overpowers it. However some find that to be a good thing, so we we think it best to have options.

PRESENTATION

The oysters are shucked, sauces are made and we’ve sliced a lemon – now on to presentation. We’re suggesting rustic fashion or gorgeous glam. For a rustic display, an old battered tin pie plate filled with cracked ice will do. For gorgeous glam, let’s go all out! We think serving on a gorgeous silver tray, beautiful glass or crystal dish or bowl is perfect. Using a beautiful vessel to present something special such as this shouts, “Celebration!”

For our fresh oyster service, we first lined our tray with fresh seasonal greens and vibrant red berries sourced from around the cottage property. We then scooped up a big bowl of freshly fallen snow to line the silver bowl we used. For those living in a snowless place or warmer climes, use crushed ice. Then, nestle each oyster into the ice or snow, and garnish with lemon wedges. Placing the sauces in small glass bowls close to the larger serving dish will allow guests to help themselves and dress their oysters, or stay naked, as they wish. One additional serving idea: crispy French fries. It’s an extra step but certainly a yummy one! We’ve also seen oysters paired with alcohol, like vodka or gin. Shots, anyone?

CHAMPAGNE

As mentioned off the top, we’re partial to pairing RAW OYSTERS with champagne. For this post, we served ours with one of our favourite champers, VEUVE CLIQUOT. That said, other champagnes work too. Try them with Moet Chandon, Laurent-Perrier, Piper-Heidseick and Taittinger. Even a favourite fine sparkling wine can work in a pinch; the goal here is bubbles. 

This pairing gets even better! Experts claim a very cold champers or sparkling wine paired with oysters “sparks an umami synergy”.  Umami synergy, eh? Here again, a gentle reminder to have your champagne chilled well before you intend to serve. We used the classic cottage country chilling system of sticking the bottle into a snow drift. No snow in your forecast? The fridge will have to do.  

HOW TO OPEN CHAMPAGNE

Ding ding! Bonus round! Watch our VIDEO to see how to properly open champagne. Hold the champagne bottle in your non-dominant hand and snug the base into your midriff positioned at a 45° angle. Peel the foil off the top and place your thumb down firmly on top of the cork. Twist the tab of the cage until it releases from the neck of the bottle. Gently move the cage and cork back and forth, and as the cork moves upwards you will eventually hear the pressure gently release – no pop required. Just a clean removal of the cork. Pour into champagne flutes or saucers.

So here we are presenting the classic celebratory feast. Freshly shucked oysters, ours from RASPBERRY POINT, a brand of P.E.I. oysters with a pleasing salty-sweet flavouring. For those too shy or reluctant to try oysters naked, a MIGNONETTE or classic COCKTAIL SAUCE is served alongside. Then to ensure everyone gets the full effect of this legendary “umami synergy”, a chilled champagne. Have sparkling water on hand as a non-alcoholic option. Trust us dear friends, this in itself is cause for celebration!

This celebratory idea is so fabulous, we suggest you PIN the recipe to a favourite party, birthday party ideas or celebration board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!

RAW OYSTERS WITH CHAMPAGNE AND SAUCES. Let’s celebrate!

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