Grilled PEI Oysters and Citrus Herb Butter with Frites and Garlic Aioli.
Superior PEI oysters stand as the epitome of oceanic excellence. Harvested from the pristine waters of Prince Edward Island, these oysters are a true embodiment of quality and flavor. With a perfect balance of brininess and sweetness, each bite unveils the essence of their coastal origins. The cold North Atlantic currents contribute to their plumpness and distinct taste, reflecting the unique terroir of the region. Their shells cradle a succulent, tender flesh that carries the essence of the sea. From their meticulously nurtured growth to their delicate presentation on the plate, PEI oysters are a testament to the island’s commitment to producing the finest maritime delicacies. Visit The Social Shell for more information!
HOW TO SHUCK AN OYSTER
Shucking an oyster ideally requires an oyster knife with a short, sharp, thick blade.
Wear a glove to protect your hand against the knife and sharp edges of the shell.
Hold the oyster deep side of the shell down with the hinge toward you. Secure the top and bottom of the oyster on a towel against a hard surface.
Insert the knife between the shells near the hinge, twisting the knife to separate the halves.
The oyster is attached to the center of its upper and lower shells by a strong muscle. With the knife, slide across the top shell to sever the muscle attached to the upper shell.
Lift off and discard the upper shell.
Slide the knife under the oyster and sever the lower muscle and remove any grit or shell. Take care not to spill the delicious salty liquid in the shell. Partially attached meat is messy to eat.
Your oyster is now ready to be eaten raw, grilled or prepared in several mouth-watering ways.