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Ingredients

Herb & Honey Mignonette (Makes 2 ½ cups)

A mignonette is an accompaniment for oysters. Add a teaspoon to every oyster and sip away; this will enhance the flavor of the oyster

½          cup (125 mL) rice wine vinegar

½          cup (125 mL) white wine

½          cup (125 mL) honey

½          cup (125 mL) shallots, finely diced

¼          cup (75 mL) mixed herbs; parley, tarragon and chives

In a jar add all the above ingredients and shake well, then let rest in the refrigerator for an hour. Will keep for up to 2 weeks in the refrigerator

Tacos

4           flour tortillas

4           tbsp (60 mL) chive cream cheese

12         fried oysters

4           tsp (20 mL) pickled onions

4           sprigs cilantro

4           wedges lime

honey

Lay out your flour tortillas and spread the chive cream cheese; add the cilantro and fried oysters, top with pickled onions and a drizzle of honey, fold and serve.

 

Chive Cream Cheese (Makes 1 ¼ cup (300 mL))

1            cup (250 mL) cream cheese

¼          cup (50 mL) chives, finely diced

1            tsp (5 mL) mayonnaise

¼          lime, juice only

Salt and pepper to taste

In a medium size bowl whip all the ingredients with a hand held mixer and refrigerate for 30 minutes.

 

Pickled Onions (Makes 1 cup (250 mL))

1            medium red onion, sliced

1            cup (250 mL) white vinegar

1            tbsp (15 mL) pickling spice

¼          cup (50 mL) brown sugar

In a small pot bring the vinegar sugar and pickling spice to a boil and simmer for a few minutes. Place the sliced onions in a mason jar then pour the vinegar mixture on top and refrigerate for 24 hours.

 

HOW TO SHUCK AN OYSTER

Shucking an oyster ideally requires an oyster knife with a short, sharp, thick blade.
Use a cloth to protect your hand against the knife and sharp edges of the shell. 

STEP 1:

Hold the oyster deep side of the shell down with the hinge toward you.

STEP 2:

Insert the knife between the shells near the hinge, twisting the knife to separate the halves.

STEP 3:

The oyster is attached to the centre of its upper and lower shells by a strong muscle. With the knife, sever the muscle attached to the upper shell.

STEP 4:

Lift off and discard the upper shell.

STEP 5:

Slide the knife under the oyster and sever the lower muscle. Take care not to spill the delicious salty liquor in the shell. Partially attached meat is messy to eat.