I think I might win some sort of world record for the person who loves oyster the most. It would be a close race with my girlfriend Gaile Guevara; together we’d take the lead in any oyster eating competition. Does such a thing exist?
Several weeks ago we slurped six dozen (six dozen!) of these slippery little suckers out of their half shell, deliciously covered in a squeeze of lemon, champagne mignonette and a pile of freshly grated horseradish. We stopped only because Cork and Fin was about to close and a meal of oysters and clam diggers (similar to a caesar) was leaving us light in our heads.
I figured that before I set off to sea to sail to the west coast’s Gulf Islands tomorrow, I should probably treat myself to a few little oysters on the half shell.
As any of you know who follow my blog I have just set foot back in Canada after drinking mojitos in Cuba and margaritas in Mexico. And here I am, taking off again. I know, it’s crazy! It also seems like the perfect reason to celebrate how great life can be, with a glass of champagne in hand, of course.
- 12 oysters, shucked
- ¼ cup champagne
- 2 tablespoons champagne vinegar
- 2 teaspoons shallots, finely chopped
- Fresh cracked pepper
- Lemon wedges, optional
- Freshly grated horseradish, optional
- Crushed ice, to keep oysters cool
- Combine champagne, vinegar, shallots and pepper in a small bowl and set aside.
- Arrange shucked oyster on a plate covered with crushed ice. Serve with champagne mignonette and optional lemon wedges and horseradish.
- Enjoy, preferably with a glass of champagne!