It’s a rarity that I learn something new about oysters, but here’s something that stopped me mid-slurp: before New York City earned its famous nickname as The Big Apple, it was known as The Big Oyster. Not surprisingly, I love this fact unreasonably. And honestly? Same, New York. Same. I will always choose an oyster over an apple. It’s a mermaid thing.
Once upon a time, Manhattan’s shores were once so dense with them that oysters fed the city. The streets were lined with oyster carts. Oysters were considered the original “street meat.” They were abundant, accessible, and deeply woven into everyday life. But like many natural resources, overfishing changed the story, and oysters slowly shifted from an everyday staple to something a little more special.
And yet, they never disappeared.
If anything, oysters have only grown in popularity, especially here at home.
In New Brunswick, oysters aren’t just an Instagram trend or a party trick. Though they are my party trick when hosting dinner parties and my go-to hostess gift when we’re invited over to a fellow seafood lover’s home for dinner. I love to show off my shucking skills and have shucked many, many oysters for friends and family over the years.
But TikTok trends aside, here in our beautiful province, oysters are a way of life.
With over 195 oyster farms across the province, our waters produce some of the most sought-after oysters in the world, including the iconic La Maison Beausoleil oysters, so prestigious that they have been served at the Masters. Thanks to the unique mix of saltwater and freshwater in our bays, our oysters develop that perfect balance of clean brine and subtle sweetness, which we oyster lovers call merroir.
Someone once said that eating an oyster should feel like kissing a mermaid, and honestly, I can’t think of a better way to describe it.
Oysters are also one of the most sustainable seafood choices you can make. They require no feed or fresh water and actually improve the ecosystem around them by filtering and cleaning the water as they grow. And unlike so many other indulgences, they’re available year-round: no waiting for the right season. The best part? They have an incredible shelf life of up to 30 days when kept in a cold spot in your fridge, making them just as practical as they are impressive. On any given day, you’ll no doubt find a box of oysters in our fridge.
And from a hosting perspective? Oysters are one of the most impressive, low-labour, high-impact foods you can serve if you know how to shuck them, of course!
Chef Ben Cormier of Origines Cuisine said it best, “Oysters are perfectly seasoned by nature the moment you shuck them.”
I recently had the chance to attend a workshop at Magnetic Hill Winery, hosted by NB Food and Beverages, featuring Chef Ben Cormier of Origines Cuisine Maritime, who shared his approach to preparing and serving oysters with a roomful of local chefs and NBCC culinary students.
What stood out most wasn’t just the technique—it was the philosophy. Oysters don’t need much.
They’re already quite exceptional on their own, and the role of the chef is simply to enhance, not overpower, what’s already there. Whether served raw, broiled, or dressed up with bold flavours, oysters have an incredible ability to carry both simplicity and creativity at once. It’s no wonder they’ve become such a staple on menus and at home.
I love hosting friends and family, and I don’t need an excuse for a dinner party. But if I’m hosting, you can be sure there will be fresh, New Brunswick oysters on the table. I believe that there is just something about serving oysters that instantly elevates a gathering.
Maybe it’s the ritual of shucking an oyster for a dear friend. Maybe it’s the way guests gather around, waiting patiently for their turn to slurp. Or maybe it’s that feeling of bringing a true taste of the coast straight to the table.
Guests add their own toppings, a squeeze of lemon, a dash of hot sauce, a spoonful of mignonette or cocktail sauce, and somewhere between the shucking and the slurping, something happens naturally.
Stories are shared, memories are made, and for the first-timers at the table, there’s nothing quite like watching someone fall in love with their very first oyster. And for those of us lucky enough to call New Brunswick home, none of it requires much effort. Our oysters are fresh, accessible, and available year-round. Often harvested just hours away and waiting at your local farmers’ market, fish market, or grocery store.
If you’re hosting, there’s truly nothing better.
A classic mignonette is one of those deceptively simple condiments that somehow make everything taste more elegant. With just two ingredients, finely minced shallot and red wine vinegar, it delivers a sharp, bright acidity that cuts beautifully through the brine of a fresh oyster. Make it a few hours ahead, let it chill, and it’s ready when you are.
I’ll be honest. I am a firm believer that a great cocktail sauce can make or break a seafood spread, seacuterie board or seafood tower. This one does not disappoint. Bright and zippy with just the right amount of kick, it comes together in minutes and pairs beautifully with freshly shucked oysters. But here’s the bonus: it’s equally incredible with shrimp cocktail. Make a big batch — trust me, it won’t go to waste.
Fair warning: this one might ruin you for all other oysters. A bold, creamy base of Kewpie mayo gets layered with the heat of chili crunch, a hit of lime, and the smoky depth of finely diced chorizo, then broiled under a blanket of Grana Padano until golden and bubbling. It’s rich, a little spicy, and absolutely irresistible. If you only make one hot oyster recipe, make it this one. And I say this as a mermaid that typically prefers her oysters chilled and bare!
Oysters Rockefeller is the ultimate classic. There’s a reason it’s on restaurant menus everywhere. It’s rich, indulgent, and guaranteed to impress. A velvety cream sauce built on shallots, garlic, and a touch of anise-flavoured liquor gets layered over fresh oysters with spinach, crispy bacon, and a blanket of melted cheese. Bold, broiled, and deeply satisfying, this is the one that turns oyster skeptics into oyster lovers.
Oysters have always been popular and for good reason.
They’re tied to a place.
They’re tied to the ocean.
They’re tied to the community and its rich Maritime history.
And here in New Brunswick, we’re lucky enough to have some of the best in the world right in our backyard.
So whether you’re serving them raw on the half shell or dressed up for a dinner party, one thing is certain: every oyster tells a story of the coast.
And around here, that’s always a story worth sharing.
Disclaimer: This article was created in partnership with NB Food and Beverages; however, all opinions are my own. Boatloads of thanks to Chef Ben Cormier for sharing the Umami Oyster and Oyster Rockefeller recipes with me so that I could share them with you! Happy Shucking! 🦪
No Comments