The flavour of PEI oysters reflects the water quality, minerals, salinity and type of nutrients available in the water. PEI has a variety of bays, coves and estuaries that provide numerous distinct taste profiles for the oyster connoisseur.
Health Fact } PEI oysters are a great source of protein and high in zinc.
- PEI Oysters
- 2 tbsp Canola Oil
- 8 large Cremini or Button Mushrooms, chopped
- 1 clove Garlic, minced
- 1 package Enoki Mushrooms, sliced off stem
- ½ head Radicchio Lettuce, core removed & sliced
- ¼ cup Balsamic Vinegar
- 1 tbsp PEI Honey
- to taste Black Pepper
- 1 loaf Fresh Baguette, sliced
- 1 tbsp Fresh Chives, chopped
- Scrub oysters under cold running water to remove any dirt or sand; do not submerge.
- Shuck oysters, save oysters and oyster liquor. Set aside until ready to use - discard shells. Heat grill to medium high.
- Heat saucepan over medium-high heat; add the canola oil. Add the cremini mushrooms and garlic; reduce heat to low and cook for 3 minutes, add the enoki mushrooms and radicchio lettuce and continue cooking for 2 minutes. Add the balsamic vinegar and honey to the pan and bring to a boil; reduce heat and simmer for 1-2 minutes. Add the oysters and oyster liquor to the pan; season with black pepper. Cook for 1-2 minutes or until heated through.
- Grill or broil bread and place onto a serving platter. Top each toast with oyster-mushroom mixture and garnish with chives.
- Serve hot.