West Coast Oysters

By Mike Sonier

Mike teaches how to cook with Veuve Clicquot for the perfect dishes that you can recreate in the comfort of your own home. Dicover the recipe!

All you’ll need

Ingredients

Serves 4 people.

Oyster:

12 fresh Oysters

Mignonette:

1/4 cup shallot
2 Tbl Veuve Clicquot Yellow Label
2 Tbsp Champagne or white wine vinegar
1 Tsp Lemon zest
1/2 Tsp Cracked black pepper

Garnish:

Driftwood
Course Sea Salt

Instructions

Start by making a mignonette, finely dicing your shallot, combining the black cracked pepper, Veuve Clicquot Yellow Label Champagne and vinegar into a small bowl and set aside for at least 30 minutes.
Wash your oysters well under cold running water ensuring there is no sand or debris on them and place them in the fridge or on ice.
Shuck the oysters and remove any small pieces of the shell if necessary, along with separating the meat from the shell itself.
Lastly, get creative with the plating! Place a 1/2 Tsp of mignonette on each oyster and grate the lemon zest on top. You can also lightly smoke the oysters adding a whole other element to the dish. Enjoy!

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Discover Mike Sonier

Mike Sonier is a Canadian chef and creator of the unique spice company and catering business, Ethical Table. While his first inspiration with cooking came from his grandmother, Mike gets his spark for cooking from being in the outdoors, as he believes food is supposed to come from the heart, it is something that we can do with our hands and is about coming back to the basics. His goal with cooking is “to inspire others to slow down in their lives and not live so fast.” Not afraid to take risks, Mike is always on a quest to develop his outdoor cooking skills creating magic.

Let them inspire you

They are game-changers, they are shaping the future with true optimism, and they own an authentic voice. Let them inspire you as they make their dreams a reality. Discover the new recipes.