The lore of oysters’ aphrodisiac prowess may seem cliché, but it could indeed be backed up by its rich zinc content. In this presentation, they’re eaten raw with a subtle mignonette that’s flavored with mild shallots and shapely, sweet Bosc pear.
East versus West
I suggest using Malpeque oysters from Prince Edward Island in this recipe because they have a clean, briny flavor. They’re also a cinch to shuck, even for a beginner. But you can use any variety you prefer. Here’s how to spot the differences: East Coast oysters have smoother shells and a strong, oceanic flavor, while West Coast oysters are known for their frilly shells and sweet, creamy flavor.
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This recipe originally appeared on alive.com as “Raw Oysters with Pear and Black Pepper Mignonette.”
Raw Oysters with Pear and Black Pepper Mignonette
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Instructions
- In Mason jar fitted with lid, combine shallots, vinegar, pear, salt, and coarsely ground pepper; cover and refrigerate for an hour, or until ready to serve.
- Shuck oysters and place on bed of ice. Drizzle small amount of mignonette on each oyster just prior to savoring.
