Recipes

Oysters Poached in Champagne

Serves 1 

• 6 Malpeque Oysters, shucked (retain bottom shell)
• 1 Tbsp Butter
• 1 Shallot, minced
• 2 Oz White Wine (dry)
• 4 Oz Cream
• 2 Tbsp Pmarry Mustard (grainy French)
• 1 Tbsp Fresh Parsley (chopped)
• Salt and pepper to taste

​Preparation

Pre-heat oven to 200°C/400°F. Place butter in a small, heavy saucepan and gently “sweat” the shallots until translucent. Add the white whine and increase the heat, then add the cream aand reduce slightly. Remove from the heat and add the mustard to the sauce. Place oysters back on the bottom shell and spoon sauce over. Bake 4 – 6 minutes until golden. Serve hot.

Oysters Pommary​

Serves 1 

• 6 Malpeque Oysters, shucked (retain bottom shell)
• 1 Tbsp Butter
• 1 Shallot, minced
• 2 Oz White Wine (dry)
• 4 Oz Cream
• 2 Tbsp Pmarry Mustard (grainy French)
• 1 Tbsp Fresh Parsley (chopped)
• Salt and pepper to taste

​Preparation
​
Pre-heat oven to 200°C/400°F. Place butter in a small, heavy saucepan and gently “sweat” the shallots until translucent. Add the white whine and increase the heat, then add the cream aand reduce slightly. Remove from the heat and add the mustard to the sauce. Place oysters back on the bottom shell and spoon sauce over. Bake 4 – 6 minutes until golden. Serve hot.

Season’s Oyster Chowder

Serves 1

• 6 Malpeque Oysters, shucked (retain juice)
• 1 Russet Potato (cut in small cubes)
• 1 stalk celery (finely diced)
• 1 small onion (finely diced)
• 2 Tbsp Butter
• 6 Fennel Seeds
• 1 Cup Chicken Stock
• 3 0z Cream (35%)
• Salt and pepper to taste

​Preparation
​
In a medium sauce pan, sweat celery, onions and fennel seeds in butter until onions are translucent. Add stock (fish stock may be substituted) and potatoes. Cook until potatoes are tender. Add cream and gently cook for 2 – 3 minutes. Carefully stir in shucked oysters and reserved juices. Season and serve.

Steamed Five Star Quahogs
​with Tomatoes and Herbs

Yields: 4 portions

• 3 Lbs P.E.I Five Star Quahogs
• 2 Cups Chopped Tomatoes
• 3 Oz White Wine
• 2 Tbsp Minced Shallots
• 1 Tbsp Minced Garlic
• 2 Tbsp Chopped Herbs (such as dill, chive, tarragon, and parsley)
• 2 Tbsp butter

​Preparation

In a sauce pot, melt 1 Tbsp butter and saute shallots and garlic. Add quahogs, white wine and bring to a simmer. Cover and steam for 5 – 8 minutes (depending on size). When the quahogs are open, remove them and keep them hot. Reduce the liquid in the pot by one third, add the tomatoes, and simmer for two minutes. Add herbs, stir in the remaining butter, and season with salt and fresh cracked pepper. Place the quahogs in a bowl and pour the tomato broth over the top and serve. Enjoy!

Panfried Oysters and Herbs

Serves two

• 12 P.E.I Five Star Oysters, shucked (retain bottom shells)
• 4 Tbsp Butter
• 2 Tsp Shallot (minced)
• 2 Tbsp Fresh Basil (chopped)
• 2 Tbsp Fresh Parsley (chopped)
• 4 Tbsp Tomato (concasse)
• 8 Tbps Flour
• Salt and pepper to taste

Preparation
​
Heat a medium non-stick skillet and add butter. Quickly dust oysters in flour and place in the pan. Add shallots and herbs. Saute until a golden brown. Season and add tomatoes, toss twice and serve in the reserved half shells. Enjoy!

Oysters Rockefeller

Yield: 10 appetizers or 4 portions

• 20 P.E.I Five Star Oysters on the half shell (reserve liquor)
• 1/2 Cup Butter
• 1/4 Cup Fresh Parsley
• 1/2 Lb Fresh Watercress or Spinach (chopped)
• 6 Medium Shallots (chopped)
• 2 Tbsp Finely chopped Celery
• 1 Tbsp Finely chopped Green Pepper
• 1/4 Tsp Aniseed
• 1 1/2 Tsp Fresh Thyme (chopped)
• 1 Tbsp Anchovy Paste
• 3 Tbsp Dry Bread Crumbs
• 1/2 Cup Heavy Cream
• Salt and pepper to taste

Preparation

Preheat oven to 200°C/400°F then place baking pans with a layer of salt 1/2 inch deep in the oven to heat. In a skillet, melt butter. Saute parsley, watercress or spinach, shallots, celery and green pepper. Cook 5 – 6 minutes over a medium heat, until the watercress or spinach is wilted. Stir in the remaining ingredients (except for the oysters) adding a little more cream or bread crumbs as required to achieve the consistency of a thick sauce. Spoon the watercress or spinach mixture over each oyster meat, divided evenly. Place oysters in the baking pan, return to oven and bake 4 – 6 minutes or until hot and bubbling. Serve immediately and enjoy.