The lore of oyster’s aphrodisiac prowess may seem cliché, but it could indeed be backed up by its rich zinc content. In this presentation, they’re eaten raw with a subtle mignonette that’s flavoured with mild shallots and shapely, sweet Bosc pear.
East versus West
I suggest using Malpeque oysters from Prince Edward Island in this recipe because they have a clean, briny flavour. They’re also a cinch to shuck, even for a beginner. But you can use any variety you prefer. Here’s how to spot the differences: East Coast oysters have smoother shells and a strong, oceanic flavour, while West Coast oysters are known for their frilly shells and sweet, creamy flavour.
This recipe was originally published in the February 2026 issue of alive magazine.
Raw Oysters with Pear and Black Pepper Mignonette
Ingredients
- 2 Tbsp (30 mL) finely chopped shallots
- 1/4 cup (60 mL) + 2 Tbsp (30 mL) apple cider or champagne vinegar
- 2 Tbsp (30 mL) finely diced Bosc pear
- 1/8 tsp (0.5 mL) of salt
- 1/2 tsp (2 mL) coarsely ground black pepper
- 1 dozen oysters, shucked
Directions
01
In Mason jar fitted with lid, combine shallots, vinegar, pear, salt, and pepper; cover and refrigerate for an hour, or until ready to serve.
02
Shuck oysters and place on bed of ice. Drizzle small amount of mignonette on each oyster just prior to savouring.
