Malpeque (prince Edward Island) Recipe
High salinity, quick & clean finish
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Ingredients
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Oysters
Mignonette Sauce
Method
Preparing the Oysters
Shucking the Oysters
Using an oyster knife, carefully insert the blade into the hinge of each Malpeque oyster. Twist the knife until the shell pops open.
Removing the Oyster
Gently slide the knife along the top shell to detach the oyster from the shell. Keep the oyster in the bottom shell and discard the top shell.
Arranging the Oysters
Place the opened oysters on a serving platter filled with crushed ice to keep them chilled.
Making the Mignonette Sauce
Combine Ingredients
In a bowl, combine the red wine vinegar, finely chopped shallots, and freshly ground black pepper. Mix well.
Let it Rest
Allow the mignonette sauce to rest for at least 15 minutes to let the flavors meld together.
Serving
Serve the Oysters
Serve the chilled Malpeque oysters on the platter with lemon wedges and a small bowl of the mignonette sauce for dipping.
Enjoy
Squeeze fresh lemon juice over the oysters and dip them into the mignonette sauce before enjoying.