12 East Coast Oysters (I prefer cocktail style)
For those of you who have dined in the restaurant for dinner, you are likely familiar with this dish. I often serve it as the amuse bouche before your meal. My favourite types of oysters to get are Malpeque, Lameque, and Village Bay, all from Rodney’s Oysters.
In a medium heat pan, add a couple glugs of canola oil, along with the shallots, and allow them to sweat until transluscent (approximately 5 minutes). Deglaze with a glug of Riesling, and allow to cool.
Once cooled, combine the shallot, vinegar, zest, cracked pepper and salt to taste.
Spoon mignonette onto raw oysters and top off with a pinch of chives.