Lemon Pickled Oysters (serves 4-6)

Supplied by Canada's Smartest Kitchen

PEI oysters are known around the world for their fresh, briny taste and crisp texture. In addition to being delicious, they are packed with protein, vitamins and minerals. However, oysters can be an intimidating food to work with if you’ve never used them before. The hardest part is getting past the shell but it is a technique you can quickly master with the right tools. The extra work is worth it when you get that sweet oyster liquor.
 
Some oyster purists will say the only way to eat a freshly shucked oyster is raw but this recipe attempts to appeal to everyone by ever so slightly cooking them while maintaining their creamy texture. This recipe offers a very simple and hopefully different approach to oysters than what you may be used to. There are a wide array of serving options with pickled oysters, including salads, back in their shells or on their own, so feel free to be creative. My favourite way is on a freshly toasted crostini rubbed with garlic and tomato, topped with salty cured meat.

Ingredients:

1 dozen oysters

2    Garlic cloves, crushed
½ cup  (125 ml) Red onion, thinly sliced
1/4 cup  (65 ml)  Fresh lemon juice
1/4 cup  (65 ml)  White wine vinegar
1/2 cup  (125 ml) Sherry
2 tsp  (10 ml)  Sugar
1    Bay leaf
½ tsp  (2.5 ml) Chili flake
½ tsp  (2.5 ml) Salt
A pinch    Pepper, cracked or whole

Method:

Shuck oysters. Place in medium mason jar. 
Combine all ingredients for the pickling liquid. Simmer for a few minutes to blend flavours.
Immediately pour over oysters and cover. Cool to room temperature and place in the fridge for at least an hour.
Make ahead: Can reserve oysters in brine, refrigerated for up to three days.

About the Chef:

Marshall Bell obtained his culinary training from the Northern Alberta Institute of Technology (NAIT), graduating in 2014. Prior to this, he earned a Bachelor of Science, majoring in Food Science and Technology, from the University of Alberta in 2011. With both technical knowledge and practical training, Marshall has competed in multiple food product development competitions, winning both at the provincial and national levels. 

A new addition to the Canada’s Smartest Kitchen team, Marshall has brought his skills, knowledge and love for food out East to create delicious recipes and products. 




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