Wednesday, July 1, 2015

Salt Grass Point Oysters with Muscadet & Peonies





A perfect summer aperitif: fresh shucked oysters on ice with lemon, horseradish and mignonette sauce served with ice cold Muscadet and vase of fresh picked peonies — beautiful. A weekend tradition, we're always keen on trying any new oysters from Diana's Seafood, like these lovely Salt Grass Point oysters from Malpeque Bay in Prince Edward Island: salty up front with a very clean, crisp finish. If there’s one food that pairs impressively with French Muscadet, it’s oysters — they go together like Bogie and Bacall. Light-bodied and mineral-edged, made with the white Melon de Bourgogne grape from in the western Loire Valley near the city of Nantes, next to the sea, the Atlantic climate influences Muscadet. The wines acidity, minerality, and briny quality complement the same flavours in the oysters, and not only holds up to the intensity of flavour of the mollusk, but matches it sip for sip. A marriage made in heaven.



Oysters with Mignonette Sauce
Serves 2

6 oysters, shucked
1 lemon, sliced for garnish
2-inch piece fresh horseradish, grated
Crushed ice

Mignonette Sauce:
1/4 cup red wine vinegar
1 tbsp minced shallot


Stir the vinegar and shallots in a small bowl and set aside. Set the shucked oysters over a bed of crushed ice and place an empty oyster shell top in the middle garnished with a tablespoon of grated horseradish. Arrange some sliced lemon around the oysters and serve with a small bowl of mignonette sauce.