PEI Oyster and Mussel Party
I was excited when PEI Canada’s Food Island world renowned and sustainable Northern paradise reached out for a collaboration. Prince Edward Island is famous for its world-class shellfish of Oysters and Mussels and my family absolutely loves them. Especially from the Canadian waters of beautiful PEI. Their cool, pristine waters provide the ideal conditions for harvesting and sharing some of the world’s most deliciously distinctive oysters and mussels since the early 1800s!
Day after day, year after year for over 2 centuries, the passionate and hardworking PEI fishers and growers leave the haven of their harbours to face the challenges and triumphs of Mother Nature.
It’s time to gather family and friends and throw a Party! Below I share with you why you need to enjoy PEI’s Oysters and Mussels and recipes to inspire you to gather family and friends to host your own party and celebrate our PEI farmers.
PEI Oysters are fresh and plump, they have a distinctive and desirable flavour that embodies salty-sweet essence of the ocean thanks to the Island’s unique merroir. It is the cold, shallow bays and caves around PEI that create the perfect beds for their oysters to flourish. The result is pure bliss for oyster lovers the world over.
Oysters are considered a powerhouse and one of the top super-foods. They are very high in essential vitamins, important minerals, and Omega-3 fatty acids. Oysters are also very high in protein and is one of the very few foods that contain all nine amino acids. Vitamins such as B12, D, A. As well as traces of C, E, B1, B2, B6, Niacin, Folate, and Pantothenic Acid. They also contain minerals of Zinc, Copper, Iron, Iodine, Selenium, and Calcium. As well as traces of Manganese, Sodium, Potassium, Magnesium, Phosphorous, and Chloride.
Little fun fact: Oysters are also considered as an aphrodisiac. Although scientists have not proven their effects on libido, oysters contain several compounds that MAY improve sexual performance or desire. ☺️
Tip: When shucking your Oysters, ensure you are very careful not to spill their delicious and nutritious juices.
My favourite way to enjoy Oysters is on ice in their raw. Adding fresh grated horseradish, lemon wedges, cucumbers, seaweed salad makes for a beautiful and fresh edible presentation.
No Oyster Party is complete without Oyster sauces. Yes, PEI raw Oysters are absolutely delicious on their own but why not give your guests the opportunity to get creative and excite their palettes. These three simple sauces come together in no time and give a creative flavour punch to your taste buds.
When you are hosting an Oyster party, these Bloody Mary Oyster Shooters are a must. They are a fun and delicious way to serve them up. They will be a show stopper at your party and one’s that will have your guests excited about PEI Oysters. To learn more about PEI’s fresh oysters, their oyster map and guide as well as more recipes, visit The Social Shell.
If you are celebrating PEI Oysters, the party is not complete without their beautiful mussels. PEI Mussels are farmed, processed and shipped to major North American destinations in usually under 72 hours, guaranteeing that you get the freshest product possible. This process occurs 365 days a year, no matter if the waters are open in the summer or covered with ice in the winter. The best part about mussels, is that by the time they reach your kitchen, all the hard work is done. That’s because in addition to being healthy, versatile, sustainable and delicious, PEI Mussels are the world’s easiest seafood to cook! PEI Mussel farmers respect the laborious process of mussel farming because they believe in delivering a top-quality, affordable, and sustainable product. They work through all sorts of elements to deliver a delicious, fresh seafood product to their customers, and when you sit down to a fresh serving of PEI Mussels, it’s clear that the hard work pays off! How lucky are we to have access to these special mussels.
Like oysters, mussels are a powerhouse in nutrients too. They contain high and ultra-healthy levels of Vitamin C, Protein, Iron, Antioxidants, Zinc and Selenium. You can’t get any better than this.
This recipe of Saganaki mussels is Greek inspired and a family favourite. PEI mussels cooked in a flavourful and delicious ouzo tomato sauce that you are absolutely going to love. Served with dill, green onions and a crusty bread to mop up all the delicious juices.
Head to The Social Shells to learn more about this power food, the PEI hardworking farmers and of course, for more recipes to enjoy.
Raw Oyster Sauces
Materials
Chimichurri
- PEI Raw Oysters shucked with their juices
- 1 shallot roughly chopped
- 1 jalapeño roughly chopped, remove seeds for a less spicy sauce
- 3 garlic cloves roughly chopped
- 1 cup cup roughly chopped cilantro
- 1/2 cup roughly chopped flat-leaf parsley
- 1/4 tbsp fresh oregano
- 1 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp sea salt
Cocktail Sauce
- 1/2 cup ketchup
- 2 tbsp horseradish
- 1 tsp Worcestershire
Champagne Mignonette Sauce
- 1/2 cup champagne vinegar
- 1 shallot finely minced
- 1 tsp fresh ground pepper.
Instructions
- For chimichurri, Add shallot, jalapeño, garlic, cilantro, parsley, oregano and 1 tsp salt in a blender or food processor. Pulse a few times until finely chopped. Place in bowl, add olive oil, red wine vinegar and mix well.
- For cocktail sauce, mix all ingredients in a bowl and serve chilled.
- For mignonette sauce, mix all ingredients in a bowl.
- Serve sauces in labeled jars. Add sliced mini cucumber rounds, fresh grated horseradish, seaweed salad and lemon wedges as garnish with raw oysters on ice.
Bloody Mary Oyster Shooters
Materials
- 8 PEI raw oysters with their juice
- 1 cup chilled tomato juice
- 1/3 cup vodka
- 3 tbsp cocktail sauce
- 2-3 splashes of Tabasco sauce
- 8 cut celery sticks with their leaves
- 8 small lemon pieces
Instructions
- In a large glass measuring cup mix together tomato juice, vodka, homemade cocktail sauce and tabasco. Place in refrigerator to chill.
- Place a raw oyster with their juice in a 2 oz shot glass. Fill each oyster shot glass with Bloody Mary and garnish with celery stick and lemon. Serve chilled.
Mussel Saganaki
Materials
- 2 lbs PEI Mussels
- 1/4 cup olive oil
- 1 cup finely diced cooking onions
- 6 whole garlic cloves
- 1 tbsp dried oregano
- 1/4 tsp dry chillies optional
- 1/3 cup ouzo or dry white wine
- 398 mL can cherry tomatoes
- 1/3 cup water
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 2 tbsps finely chopped fresh dill extra for garnish
- 4 green onions thinly sliced white and green parts
- Crusty bread
Instructions
- Place mussels in a colander and rinse well, discard any mussels that are open.
- Heat oil in a large deep cast iron skillet or deep sauce pot over medium heat.
- Add onions and garlic and sauté 1-2 minutes until soft and translucent.
- Add in oregano and chillies and sauté for an additional 30 seconds stirring.
- Pour in ouzo or wine and stir.
- Add in canned tomatoes and fill the can with 1/3 cup water. Stir to get all the tomato out of the can and pour into the pot.
- Season with salt and pepper.
- Reduce heat to simmer and let sauce cook for 10 minutes for all the flavours to absorb.
- Stir in dill and turn heat up to medium. Add in mussels, stir well to mix and cover with lid.
- Cook mussels covered for 6–8 minutes or until all mussels have opened.
- Garnish with green onions and dill. Serve immediately with crusty bread for mopping up the sauce.
