September, October, November…. With the return of the months ending in “ber” begins the oyster season.
Although they are now available year-round in grocery and fish stores, it is during these months that they are available in greater variety and at better prices.
Do you know why the “ber” months are the best months to eat oysters?
This would originate from Louis XV’s era, who would have put this rule in place to avoid intoxication during the warmer months of the year.
It must be said that at that time the conditions of transport and conservation of food were not optimal.
The tradition has remained, especially since during the months that are not in “ber”, the oysters tend to be a little more milky, which is not to everyone’s taste.
A few topping suggestions for fresh oysters
Oysters can be eaten plain, without any condiments, but our favorite accompaniment is this recipe of classic mignonette, with shallots and red wine vinegar.
Served on a bed of ice or snow, drizzled with a dash of lemon juice and a touch of mignonette, this is the ultimate appetizer for me.
A treat of nature in its simplest form!
In addition to the classic mignonette, here are some other condiment suggestions to enhance the flavor of fresh oysters:
- a few drops of hot sauce
- a dash of lemon or lime juice
- horseradish
- lime and ginger mignonette.
About the mignonette recipe
For an optimal taste, let the ingredients macerate together at least twenty minutes before serving.
The mignonette can be kept for several weeks in the refrigerator.
And you, how do you prefer your oysters?
More articles on oysters
Classic mignonette recipe
The classic mignonette recipe, the perfect addition to oysters.
Ingredients
- 1 cup (250 mL) red wine vinegar
- 1 French shallot, finely chopped
- 1½ tsp (8 mL) black pepper, freshly ground
Instructions
Combine all ingredients in a jar or a bowl.
Notes
For an optimal taste, leave to macerate for at least twenty minutes before serving.
The mignonette can be kept for several weeks in the refrigerator.
