Malpeque Oysters Appetizer
This recipe is from Episode 3 of This Food That Wine
Wine Suggestions: Chablis
Yield: 18 Oysters
Ingredients
- 2 cups crushed ice (500 ml)
- 18 fresh Malpeque oysters, cleaned and shucked (see method)
- 2 lemons, wedged
- Tabasco sauce, to taste
Directions
- Place crushed ice in a large serving bowl.
- To prepare oysters: for oysters to be served on the half shell they should be thoroughly scrubbed under cold running water. Use a brush to remove all dirt and sand.
- Hold the oyster on its side in a towel to prevent slippage. Insert the point of an oyster knife into the shell’s hinge. Use one end of the side towel to hold the oyster steady as the knife is pushed further into the shell. Twist the knife to pop the shell open.
- Carefully scrape the oyster meat from the top of the shell. Discard top shell. Use the knife tip to loosen the meat from the bottom shell ensuring the liquid in the shell of the fresh oyster remains. Place the oyster on a bed of chipped or shaved ice to keep the shell level and prevent the loss of the liquid.
- Place lemon wedges on the ice between oyster shells. Have Tabasco on hand for guests to add at their own discretion.
- Serve immediately.
Wine Pairing
Description: Chablis is a dry, crisp, tart white wine with citrus flavours. It is made from the Chardonnay grape and is named Chablis after the region where it is made. It is light to medium in body and is sometimes described as having steely or stony flavours.
Pairing: Chablis is a classic match with oysters because both have a mild, stony mineral taste. It is also a cool, crisp wine which helps cut the mild saltiness of the oysters without over powering them. Here’s a tip to keep in mind – if you’re serving a dish you would squeeze lemon on (like oysters) choose a tart, citrusy wine – it will have the same refreshing effect on the dish as a squeeze of lemon would.
Wine suggestion: Try a Chablis from Chablis, France
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