Oysters with Fresh Cranberry Mignonette

A fresh and seasonal appetizer, oysters with fresh cranberry mignonette are incredibly festive and simple to prepare.

Those of us who live in the Maritimes know that the winter months are the best times to enjoy fresh shellfish. I always include it on my holiday menus – perhaps a crab dip for happy hour or a comforting pot of Simple Cioppino for a cozy dinner with friends.

Freshly shucked raw oysters are the biggest luxury of all, and they make an appearance at nearly every gathering. I shucked thousands of oysters in my days as a chef in Montreal and it’s a skill that still comes in handy for hosting, right up there with sabering champagne!

My favourite party trick is to show up with a case of oysters, my shucking knife and a jar of fresh cranberry mignonette and get down to business.

Read on for the recipe; it’s easy and delicious.

Tips for Buying Oysters

Oyster, mussels, clams, and all shellfish bulk up for colder temperatures and reach their optimum quality. If you want to get technical, follow this rule of thumb: enjoy fresh raw oysters during the months that have an ‘R’ in them – so September through April.

Seek out a fishmonger, as they will have the freshest live oysters. Look for oysters with no cracks, no strong odours, and a nice weight to them. This means they are still swimming in their delicious juices.

Try to buy them on the same day you will be slurping. 36 hours is about the maximum I’ll keep them in the fridge. Refrigerate raw, live oysters in an open container, covered with a damp towel to keep them cool.

Fresh Cranberry Mignonette Ingredients

This French-inspired garnish really couldn’t be simpler. A mere five ingredients come together to pack a punch: French shallots, fresh cranberries, red wine vinegar, black pepper and olive oil.

Quality ingredients make all the difference. Make sure the cranberries and shallots are super fresh. Freshly crack the black pepper and use the best oil and vinegar in your pantry.

One the mignonette is made it can be used right away, or stored for up to 48 hours in the fridge. It will mellow out somewhat, but is still delicious.

How to Shuck Raw Oysters

As with any kitchen activity, practice makes perfect. If it’s your first time shucking an oyster, I recommend watching a few YouTube tutorials first, then practicing on your own.

Ensure you have a proper oyster shucking knife. There is no substitute tool!

• Dampen a tea towel and use that to stabilize the oyster and protect the hand holding it. Rinse the oysters under cool water.
• Nestle the oyster into the towel with the ‘cup’ side down and the flat side up. Hold it securely and inset the tip of the knife between the shells at the ‘hinge’ of the oyster.
• Rotate the knife away from you, turning it in the hinge and unlocking the oyster. Wipe the knife, then slice the knife into the oyster, running it across the top shell to sever the muscle that’s attached.
• Be careful not to lose any of the delicious briny juice that the cup of the oyster is holding.
• Pry off the ‘lid’ and discard. Now slip the knife under the oyster and sever the muscle that’s holding it in place. The oyster is now ready to be garnished and slurped.

Chef’s Tip: if your source is at all dubious (meaning not your regular reliable fishmonger) you may want to give the oysters the nose test during the shucking. I will give each opened oyster a good sniff before serving. It should smell like the sea, salty and fresh. If in doubt, toss it out.

TIP: Ice and Salt to Serve Oysters

Serve your oysters on a bed of crushed ice and rock salt. The salt helps to keep the ice from melting too quickly.

More Holiday Appetizer Ideas

Build a unique grazing platter inspired by some of my favourite cold appetizers and sweet snacks:

Pictured above:

• Oysters with Fresh Cranberry Mignonette
• Classic Gruyère Gougères
• Homemade Fruit & Nut Crisps with Brie
• Blushing Quince & Cranberry White Wine Sangria
• Sea Salt Focaccia
• Molasses Rye Spice Snaps
• Rolled Gingerbread Cookies