This summer was a monumental one (and not just because of this easy oyster fest). Why, you ask? Well, because I tried my very first oyster (gasp! I know). I didn’t grow up snacking on seafood, so it’s all still quite experimental for me. I think at this point I’ve tried a lot more than even I expected I would (lobster, crab, shrimp…you get it), but oysters were a little lower on my list. Truth be told, I was intimidated!
Do I slurp it out and swallow it whole? Do I chew it? How do I get that little oyster out of its shell? So many questions went unanswered for so many years. So this year I dived right in. I gave it a try and unleashed a monster. An oyster monster…aka me. I’ve become obsessed with them! It’s a problem.
I’ve been testing out the different oysters here in Boston, and quickly learning which ones are my favorites. Honestly, I’ve been gallivanting around town looking for my next $1 oyster like it’s my job.
Throw your own Indoor Oyster Fest
I did it, after enjoying oysters while out to eat all summer (and maybe a little too much), I decided to test my skills. I picked up a dozen fresh, unshucked oysters and brought them home for a little indoor oyster fest. I’ll be the first to admit it – I was so nervous! Shucking oysters is no easy feat, and I was up for the challenge.
My next step was to figure out how to serve them. Over ice, obviously, but with what!? So, to give my very own little oyster fest some variety, I whipped up 3 super easy mignonettes: Fresno Chili Pepper, Mango, and Fall Apple. Can you say yum?
Fresno Chili Mignonette
2 teaspoons shallot
2 tablespoons champagne vinegar
1 small fresno chili pepper
Salt & pepper
Finely dice your shallots
Wash and dice your fresno chili pepper
Pour champagne vinegar into a small serving bowl
Add the shallot & chili pepper
Add salt & pepper to taste
Fall Apple Mignonette:
2 teaspoons shallot
2 tablespoons champagne vinegar
1/2 granny smith apple
Salt & pepper
Finely dice your shallots
Peel and dice your tart granny smith apple
Pour champagne vinegar into a small serving bowl
Add the shallot & apple
Add salt & pepper to taste
Sweet Mango Mignonette:
2 teaspoons shallot
2 tablespoons champagne vinegar
1/2 ripe mango
Salt & pepper
Finely dice your shallots
Peel and dice your mango
Pour champagne vinegar into a small serving bowl
Add the shallot & mango
Add salt & pepper to taste
Hoegaarden + Oysters
Now that you’ve got your mignonettes prepped, the key here is serving your oysters with a crisp, sweet beverage. My go-to for this little oyster fest is Hoegaarden. It’s fresh, light, sweet, and has some citrus notes that are oh so right with these briny oysters. If you have yet to try Hoegaarden (hint: discount below!), it’s a Belgian Witbier Wheat Ale, seasoned with coriander and Curacao orange peel. It’s got a great, light flavor, making it the perfect companion for your freshly shucked oysters.
You want a beverage with a good flavor, that won’t overpower the oysters nor totally underwhelm you. Hoegaarden’s got the perfect combo here.
It’s Who-Gaar-Den
So, in case you’ve been reading this entire story wondering how to actually pronounce Hoegaarden, it’s actually who-gaar-den. Easy peasy once you’ve figured it out, right?! And if you want to get your hands on some Hoegaarden (and if you’re in a Drizly delivery area), hop on Drizly’s site and use the code “WHO897” at checkout for a special offer! If you order it, post a photo and use #itsWHOgaarden so I can check out what you pair it with – can’t wait to see what you whip up!
What’s your take on oysters? If you like them, think you’re ready to give shucking at home a go?
ps. Stay tuned! I’m no pro-shucker yet, but I’ll be sharing a little DIY tutorial soon!
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This post is sponsored by Drizly, all opinions are my own.
