Oysters 3 Ways


  • Malpeques Oysters from Prince Edward Island (case of 25)

Mignonette sauce

  • 4 tbsp shallots, chopped
  • 1/4 cup white vinegar
  • 1/8 tsp sugar
  • 1/8 tsp salt
  • 1 1/4 tsp white peppercorns, finely crushed

Citrus & Herb sauce

  • 4 tbsp parsley, chopped
  • 1/4 cup of lemon juice
  • 1/4 cup of Lime juice
  • 4 tbsp dill, chopped
  • 2 tbsp chives, chopped
  • 2 tbsp red chili peppers, chopped

Cocktail sauce

  • 1/4 cup of store-bought cocktail sauce for seafood
  • 1 tbsp of horseradish, chopped
  • Black pepper, pinch

Cooking directions

  • Combine all ingredients in a bowl and let stand for a minimum of 4 hours (or overnight) to allow the flavours to blend.
  • Serve the oysters on a bed of ice accompanied by the sauces as well as lemon wedges and Tabasco to spice it up!
  • Bon Appétit.

Ingredients in this Recipe

  • Supermarché PA Malpèque Oysters Box Case of 25

  • Redpath Granulated Sugar 2kg

  • Lemons

    per unit

    Supermarché PA Lemons per unit

  • Limes

    per unit


    Supermarché PA Limes per unit

  • Supermarché PA Italian Parsley per unit

  • Dome Herbs

    per unit

    Dome Herbs per unit

  • Fresh Dill

    per unit

    Supermarché PA Fresh Dill per unit

  • Supermarché PA French Shallots 350g

  • Cedar Pure White Vinegar 4L

  • Club House Cocktail Sauce 237ml