Fresh shucked oysters are a staple in our home year-round, but you can bet your bottom sand dollar that we always have a box of fresh New Brunswick oysters in our home around the holidays.
Paired with the perfect Coastal Caesar, it’s my go-to weekend treat.
When creating the New Brunswick Holiday Food & Drink Guide, including a holiday appetizer that featured oysters was a no-brainer. And of course, you can spot them on the Seacuterie Board.
But if you like to add a little something extra to your oyster, trust me when I say you’re going to love this New Brunswick Wild Blueberry Mignonette recipe created and shared with East Coast Mermaid by Chef Pierre A. Richard of Little Louis Oyster Bar.
Little Louis Oyster Bar is one of my husband and I’s favourite date night locations in Moncton. In fact, we ate there in November and both agreed, it was easily one of the best meals of our lives. So I was thrilled when Chef Pierre agreed to create this delicious, festive recipe for the New Brunswick Holiday Food & Drink Guide.
You can find frozen New Brunswick Wild Blueberries across the province at your local farmers’ market, grocery store, or specialty markets such as MacArthur’s Market or Stirling Farm Market here in Moncton.
Fresh New Brunswick Oysters? Just visit your local fish market, Sobeys, Co-Op IGA, or farmers’ Market to find oysters of all sizes. I’m a big fan of Little Shemogue, La Maison Beausoleil, and Chebooktook oysters from Bouctouche Bay.
PS: I heard that Little Shemogue has started doing deliveries in Saint John, Moncton, and Fredericton again. Is there anything better than getting oysters delivered right to your doorstep? Shell, no!
And now, for the recipe!
New Brunswick Oysters & Wild Blueberry Mignonette
Course: AppetizersDifficulty: EasyNew Brunswick Wild Blueberry Mignonette recipe created and shared with East Coast Mermaid by Chef Pierre A. Richard of Little Louis Oyster Bar.
Ingredients
1/3 cup frozen Wild New Brunswick Blueberries
3 tablespoons of very fine chopped shallots (brunoise)
2 tablespoons of apple cider vinegar
2 tablespoons of red wine vinegar
2 tablespoons of water
1 teaspoon of New Brunswick Honey
3 crack of a black pepper mill
Pinch of lime zest (1/3 of a lime)
New Brunswick Oysters
Directions
- In a small saucepan, heat the blueberries just until they start to release some of their jus and break down. As soon as that happens, transfer the jus and blueberries to a small bowl and cool down.
- Meanwhile, cut your shallots and measure all other ingredients.
- Next, mix all ingredients with the blueberries and finish by using a zester to zest your lime, don’t forget your pepper!
- Enjoy this nice mignonette showcasing NB’s wonderful wild blueberries with your favourite local oysters.
Notes
- Make the recipe at least 1 hour in advance so it’s chilled by the time guests start arriving.
What I love about this recipe is that you can make it in advance so that it’s chilled and ready to serve when your guests arrive. It’ll also keep for a few days in the fridge, so you can use it for more than one evening of entertaining.
I can’t wait to hear what you think of this delicious recipe, so make sure to tag me @crystal_catherine on Instagram if you try it over the holidays!
I don’t know about you but it’s REALLY starting to feel like Christmas around these waters!
If you’re planning to entertain this holiday season, make sure to download my New Brunswick Holiday Food & Drink Guide! It includes 12 delicious recipes ranging from cocktails to appetizers to main courses to holiday brunch and of course -holiday baking!
The best part? It features ingredients from right here in New Brunswick!
Download the guide today by clicking here.
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