It’s one of my favorite days of the year… it’s National Oyster Day! I don’t actually remember the first time I tried oysters. I just remember always loving them. Most of my memories of oysters include travels with Mike and although it’s hard to pick favorites, I’ll share three of them while I slurp this new recipe for Oysters with Sparkling Rosé Mignonette.
One was the first time Mike and I travelled to San Francisco together. We were visiting his brother and sister-n-law and they took us to the farmers market at the Ferry Building. It was around 10:00am and there was an oyster stand selling Kumomotos for $1.50 each, (which is a steal for that type of oyster). We must have enjoyed a couple dozen while walking around the farmers market together on that gorgeous fall morning.
Another was during Mike’s and my honeymoon in 2010. We flew out to Oregon and cozied up in Newberg for 7 nights. It’s right in the heart of Willamette Valley, better known as Oregon’s wine country. We stayed at a new inn & spa called The Allison. There’s a restaurant there called Jory where Mike had surprised me with reservations. It was a very sweet surprise because it’s not normally a place within our budget… but we were on our honeymoon, so… We were enjoying wine and oysters at the bar that faces the gorgeous open kitchen when suddenly I heard, “Regan? Is that you?” I looked up to see my high school friend, Sunny, the executive chef standing in front of us. I had no idea that he had become a chef… and what a small world to run into him there. It was one of the most delicious meals of my life.
The third was when Mike and I were in Paris. We took a somewhat impromptu trip when we discovered we could get there and back on miles. One of my favorite things about our trip was that we didn’t plan a lot. We had ideas, but we mostly let things unfold on their own (and with a little help from Paris by Mouth). We stumbled into many delicious spots, and one of my favorites was L’Ecume Saint Honoré, a small oyster bar near our flat. We were the only two in there and since we clumsily tried to speak the little french that we knew, we got an extra glass of Sancerre on the house and one dozen oysters for the price of six.
Huîtres s’il vous plaît.
In shell-ebration of today, I decided to shoot and eat a few Deer Creek oysters with a Sparkling Rosé Mignonette recipe that I discovered from Food & Wine. I even got to play with my new Hampshire Long Cheese Board for the shoot as well as my new, gorgeous wood surface from Erickson Wood Works. The recipe for the mignonette is included below and I hope you enjoy it as much as I did! And, if you aren’t a fan of oysters, at least enjoy today… it is Friday afterall.
Oysters with Sparkling Rosé Mignonette
1/2 cup sparkling rosé
2 shallots, minced
1 tablespoon white wine vinegar
1/4 teaspoon freshly ground pepper
2 dozen oysters, shucked
Shaved ice, for serving
1. In a bowl, combine the rosé, shallots, vinegar and pepper.
2. Arrange shucked oysters on a bed of ice and serve with the mignonette.
All images © Regan Baroni 2016.